A childhood favorite

Rick · Post by **Rick** » Thu Sep 20, 2012 03:53

Okay, I'm sure to get some laughs, but I hope I don't get banned from this forum for asking!
I was thinking how nice it would be if I could stuff a 100 mm casing with 10 pounds of SPAM!
As a kid, it was always two slices of bread buttered on both pieces with a thick slice of Spam between them.

But alas, I'm sure nobody has a recipe for SPAM out there....I thought it was worth a try.

ssorllih · Post by **ssorllih** » Thu Sep 20, 2012 04:02

Yes there is a reasonable spam recipe here:http://wedlinydomowe.pl/en/viewtopic.php?t=5996

Baconologist · Post by **Baconologist** » Thu Sep 20, 2012 04:46

Why not?

It's easy and better than Spam®

1000 grams of ground pork butt
15 grams of decent ham base like Minor brand, if you can't get that try Better Than Bouillon.
2.5 grams (1/2 level tsp.) Cure#1
A touch of brown sugar or molasses.
A pinch or two of allspice and ground clove.
Smoke lightly if you wish.

Alternately, you could make it the same as ham loaf, part ground ham and part ground butt.
But if your home is like ours, there's never any leftover ham!

atcNick · Post by **atcNick** » Thu Sep 20, 2012 05:00

Makes me want spam now! Havent had it in years. I could never eat more than a few bites at a time though, too salty.

Chuckwagon · Post by **Chuckwagon** » Thu Sep 20, 2012 05:29

Rick, click on this link: http://wedlinydomowe.pl/en/viewtopic.php?p=3639#3639
Hey, lots of folks like Spam. I'm one of 'em. Can you guess which state the most Spam is sold in? Believe it or not, Hawaii.

Best Wishes,
Chuckwagon

Rick · Post by **Rick** » Thu Sep 20, 2012 10:22

Nick, you are correct! After having picked up a can recently, I did find it overly salty. Then again as sausage makers, we do have the option of controlling that portion of the product resulting in what can only be a more healthy finished item.

Rick · Post by **Rick** » Thu Sep 20, 2012 10:25

Bob, can you define with just a tad bit more exactness what a "touch and pinch" would be please for 1000g loaf?

crustyo44 · Post by **crustyo44** » Thu Sep 20, 2012 11:50

Hi Rick,
CW posted a link to BigGuy's recipe. If you follow his instructions you can't go wrong.
This gentleman made more sausages, splam etc etc etc than all of us together.
Regards,
Jan.

Baconologist · Post by **Baconologist** » Tue Sep 25, 2012 03:11

Rick wrote:Bob, can you define with just a tad bit more exactness what a "touch and pinch" would be please for 1000g loaf?

Sorry I missed your question until now.

It doesn't require much allspice and clove, say 1/4 tsp ground allspice and 1/8 spice ground cloves.
10-15 grams brown sugar or molasses.