Go to the Recipe: DIY Sous Vide Spam
Can I substitute ground beef and beef fat for the ground pork and pork fat?
I would say yes.
Would be an interesting addition to a charcuterie board (but don't tell them it is SPAM until after a few drinks!).
I recently brought my electric guitar SPAMP on vacation.
I'm frequently at a loss as why one starch is used over another. In this case I'm guessing potato gelatinizes at a lower temp than cornstarch so it works better in sous vide? Is that a reasonable guess? If anyone has a pointer to a primer on starches I'd be happy to read up on this ...
Cornstarch is a popular choice due to its excellent gelling and thickening properties. It forms a clear and smooth gel when heated and provides a desirable texture to a cured meat product. Cornstarch also offers good stability during storage and has a neutral flavor. Cornstarch will begin to gelatinize at temperatures between 140-degrees F and 158-degrees F.
Potato starch is another commonly used starch in meat processing. It has high water absorption capacity, which contributes to improved moisture retention in the cured meat. Potato starch forms a translucent gel and helps enhance the juiciness and tenderness of the final product. Similar to cornstarch, potato starch will begin to gelatinize at temperatures between 140-degrees F and 158-degrees F.
Tapioca starch is known for its ability to form a clear and smooth gel. It provides a glossy appearance to cured meat and improves its texture. Tapioca starch also has good freeze-thaw stability, making it suitable for products that may undergo freezing. Tapioca starch will begin to gelatinize at temperatures between 149-degrees F and 167-degrees F.
Rice starch is often preferred for its high gel strength and stability. It helps improve the texture and binding properties of cured meat products. Rice starch also has good resistance to breakdown during cooking, which can be beneficial in certain applications. Rice starch will begin to gelatinize at temperatures between 131-degrees F and 149-degrees F.
If you do, can you please post pictures and let us know what it tasted like!
Rad. Spam musubi here I come. Curious question: is Hawaiian style Portuguese sausage essentially a higher quality Spam?
Is there a fat percentage I’m looking for in the ground pork?
15-20%
Not at all. They hold their own as different things completely.
Can you explain what pork fatback is? Are there any substitutes for it? I’ve never seen that available before.
Hi Seth. Fat back is simply raw pure fat from the butchery of a pig. Pretty much scraps. How ever most Butchers have it on hand as it is an addition to sausage making, or they have trimmed it off of things like a pork shoulder. You can substitute a good rendered lard product, but I would say to get one that you like the taste of since it will impart a flavor. Like for like in the amounts. The best tasting version I made was with a cured Lardo, but that is just super pricy. But any lard wether beef, chicken, or pork worked.
can you do this with a non pork based meat - beef, chicken or something else?
Beef works
Would you guys consider developing a German Fleischkäse recipe somewhat based on this? Fleischkäse has pork and beef (sometimes veal also) and is usually baked. You can eat it as cold slices on a hard roll or can fry it up. Has some various herbs and spices (coriander seed, marjoram, white pepper). It is almost impossible to find here in USA, but is an excellent meat product.
Would pork shoulder be the best Cut for this recipe?
Yes, if you're grinding your own pork, shoulder is perfect!
