Homemade SPAM recipes
This recipe provides a method for crafting homemade SPAM from fatty pork shoulder and smoked ham. Utilizing a precise blend of seasonings, potato starch, and ice water, the mixture is formed and cooked to create a unique, processed meat product. The process emphasizes texture control and proper binding, resulting in a versatile base for various culinary applications.
Equipment
- 1 Meat Grinder For achieving the desired texture of the pork and ham.
- 1 Large Mixing Bowl For combining and emulsifying ingredients.
- 1 Loaf Pan For molding and cooking the SPAM.
- 1 Food Processor (Optional) For finer emulsification for a smoother, more commercial SPAM-like texture.
- 1 Large Pot or Roasting Pan For creating a water bath to steam or bake the loaf.
Ingredients
Main
- 28 oz 800 g fatty pork shoulder (skinless)
- 4 oz 110 g smoked ham (chopped)
- 1 1/2 tsps fine salt
- 1 1/2 tsps fine sugar
- 1/2 tsp garlic powder
- 8 tbsps ICE water
- 3 tbsps potato starch
Instructions
- Cube the fatty pork shoulder and smoked ham into pieces suitable for your meat grinder. Chill thoroughly.
- Pass the chilled pork shoulder through a fine die of your meat grinder. For a smoother, emulsified texture, process further in a food processor.
- Finely chop the smoked ham, or pass it through the grinder with the pork if a more uniform texture is desired.
- In a large mixing bowl, combine the ground pork, finely chopped ham, salt, sugar, and garlic powder. Mix well.
- Gradually add the ice water and potato starch, mixing vigorously until the mixture is very sticky and forms a cohesive mass, indicating proper emulsification.
- Firmly press the mixture into a loaf pan, ensuring no air pockets remain. Cover tightly with foil.
- Prepare a water bath: place the covered loaf pan into a larger roasting pan, and fill the larger pan with hot water halfway up the sides of the loaf pan.
- Steam the loaf (or bake in the water bath) at a low temperature (e.g., 275-300°F / 135-150°C) for 2-3 hours, or until an internal temperature of 155°F (68°C) is reached.
- Remove from the water bath, let cool to room temperature, then refrigerate overnight or for at least 8 hours.
- Unmold, slice, and pan-fry or use as desired.
Notes
Achieving the characteristic texture of SPAM requires meticulous grinding; a fine grind through a meat grinder or even processing in a food processor will yield a smoother, emulsified product. The ice water is crucial to maintain a low temperature during mixing, preventing the fat from rendering prematurely and ensuring a cohesive bind with the potato starch. For optimal flavor and preservation, consider adding a small amount of Prague Powder #1 (curing salt) if you intend to store it longer, though this recipe focuses on fresh preparation. Cook slowly, preferably by steaming in a water bath, to ensure even cooking and a tender, juicy interior. Chilling thoroughly before slicing is vital for clean cuts and structural integrity.