June 21, 2012

Homemade Spam

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A lot of people don't like Spam. Not I. I like it, the Lite variety because it doesn't have too much salt in it. I never thought of making it at home though because I can get it anytime at the stores. But when I saw a recipe at Pinterest, I had the urge to make. The meat loaf recipe doesn't have much ingredients, just pork, ham, garlic, and seasoning which has salt and sodium nitrite. The label on Spam has pork, ham, salt, sugar, sodium nitrite, some kind of starch, and water. I adapted the Pinterest recipe which is here, adding a little sugar and also ice water to help emulsify the meat mixture.

Although the homemade version is really good, I don't think I'll make it again because of the work involved. The only advantage is I can control the amount of salt but then I can always get Spam Lite®.

Pork and Ham Loaf

1½ pounds fatty pork shoulder, cubed
¼ pound skinless pork belly, cubed
¼ pound smoked ham, cubed
1½ teaspoons fine sea salt
1/8 teaspoon pink salt
1½ teaspoons sugar
½ teaspoon  garlic powder, optional
½ cup ice water
  • Place the pork in one layer on a flat container and leave in the freezer until icy but not frozen, 30 - 45 minutes. 
  • Process the ham in a food processor until finely minced; refrigerate until ready to use. 
  • Grind pork using the smallest die and place in the bowl of a standing mixer. Add salt and pink salt. With the paddle attachment, mix on low for 1 minute. Add the ham, sugar, and garlic powder, if using, and mix on low for 1 minute. With the mixer on low speed, slowly add the ice water. Increase the speed to medium-low and mix for 5 minutes until emulsified. 
  • Transfer into a greased 7 x 3 inch loaf pan; smooth top with a greased rubber spatula. Cover tightly with aluminum foil and place in a larger pan with 2-inch tall sides. Fill the larger pan with hot water halfway up the sides of the loaf pan. Bake in a preheated 300°F oven for 1½ hours. Let cool completely before removing from pan. Cut into thick slices and serve cold or shallow fried until crusty. 

Or make Spam musubi.  

To make Spam musubi: Cut a whole can of Spam into 4 thick slices, or homemade Spam. Fry in a hot skillet, cast iron is best, until dark brown and crusty. Remove to a plate and set aside. In the same skillet, add mirin, soy sauce, and sugar, and cook until sauce has thickened. Put back the Spam slices and heat for a minute and coated with sauce. Sandwich between steamed Japanese rice and wrap in pre-cut roasted nori.


Iska said...

I've seen it, too, and I will be trying it soon! Seeing you make it inspires me more :-)
(I don't hate spam, too, it's alright to have some once in a while.)

Kayni said...

Those spam musubis were my snack or lunch when I was going to school in Honolulu.

JMom said...

Kudos to you for making it! Yeay! The work involved is what's stopping me too, plus I don't have a meat grinder. Your spam looks just like the one in the can. I don't know if that's a compliments or not. haha! But we love spam. The daughter just asked for it last night and I told her to wait until weekend breakfast. :)

Gene said...

What? There are people who doesn't like Spam? It's like the God of all canned goods. Hahaha, exaggerated much! I want to try making the homemade version but I'm too impatient to wait. That's what makes Spam so appealing. It's easy (to open) and yummy at the same time.

Unknown said...

I dont believe you made spam...that is so cool. I personally love the stuff.

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