Making Spam at Home - Next Level Flavor

@JoshuaWeissman
This is a shout out to my homie Joshua Weissman as we make spam today!! Not only am I going to show you how to make spam, I'm going to show you how to make it better, Joshua Weissman style!

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Eric

[alexcue]

I love that you just referenced Josh. Foodie YouTube folks unite.

[eileenfb]

I come to this site because they usually describe any safety precautions, etc. Absolutely excellent channel. I am boiling mine in a stainless steel meat press - it arrived yesterday - so excited to get shopping and make my spam.

[benchandler]

After today's ham roll video I thought "I wonder if Eric has ever done spam". Sure enough! Great stuff.

[psal]

I gotta admit, i absolutely love spam, its a common addition to my breakfast.

[bdctrans]

That is close to the recipe I use to make my pork pate. That ice water sure makes a huge difference when making an emulsion! Maybe next time I make my pate, I will stop before it gets whipped and try casing it and and make my own spam! Thank you for posting! Great job!!

[geniuspharmacist]

Great video. Love all your work. Please make your version of canned corned beef as well. Cheers.

[ferko]

Fantastic! Looks more like a mortadela👍

[bigjohn]

This is one of my favorite things to make.i do add front shoulder also. And I found a Pullman. To get that classic square look.but I think next time I'm going to try the sous vide to cook it. I have even in the past used the smoker.

[WhoFramedMSG]

Big fan I shaving low sodium spam very thin. Throw on a drying rack and bake in the oven at 300deg f till crispy and brown.

[_J.F_]

Great video and something I might very well try making myself. Your process is very similar to how I make my Wiener and/or Bockwurst sausages except that I use sheep or hog casings, hang them to bloom overnight, then smoke them for between 1 and 1.5 hours at fairly low temperature (50-60 C), then cook them gently for about 45 minutes at 75 C, and quick-cool them in ice water before hanging them to drip dry. And of course a completely different mix of spices and seasoning. They are delicious either reheated, or even better pan fried or on the BBQ.
Incidentally, SPAM has been made under license in the UK for many, many years (Monthy Python made a sketch on SPAM) but the license was later shifted to a Danish company called Danish Crown, one of the biggest meat processing companies in Denmark, from where it is exported almost worldwide. I know this because I came across Danish produced SPAM in a tiny shop in Ethiopia of all places, while working there several years ago.

[johnathancorgan]

This makes me wonder if you could make a variation on pemmican by emulsifying the dehydrated beef powder and tallow with ice water the same way. You'd lose the shelf stability but it could result in something pretty versatile and with a unique texture.

[GrizzAxxemann]

So, is it as shelf stable as the Big Blue Can?

[jumpspace]

Hi Eric,

I'm still watching all your videos when you upload them and I sit relaxed watching all of them.

Have you ever tried bacon grill? It's the same shape and size as spam but the consistency is a little different.

Anyway, cutting in into slices and frying it till crispy is so tasty, I highly recommend it.

Do you have a tshirt I could purchase or maybe a cool sticker for my phone or laptop?

Have a wonderful day.

[matthewg]

Nice process. Do you think spam is cooked in the can? I’ve been wanting to get into sous vide for reverse seared steaks. I sent you a question from your website. Do you still check those emails?

[jerrybrown]

If I wanted a long term storage could I just fill pint jars with the meat and process them in a pressure canner? Should I leave out the insta cure?

[NBA-LejonBrames]

Lol nice. They ran outta spam everywhere too. Hows Panama doin during this time? Showin Love from NY !!

[phoghat]

Can you possibly do a New Jersey pork roll?

[IOalejandro]

As someone making sausages everyday I would advise using phosphate is necessary the texture u got is far from spam one also I would use carragenin

[tiyans]

can i use kitchenaid mixer for the emulsion part where you used food processor? we don't have that :)

[chadgaliano]

Just discovered ya'll's channel and loving it. Great amazing content! Saw in one of your videos and the comments that you were from Louisiana and living in Panama for 10 plus years now. Being from Louisiana I'm curious to learn more about your background and your journey into Panama. Thanks again and I'm subscribed!