Thread: Sausage and Smoke Cooking

I didn't wrap it. The part that is missing is making burnt ends.

Well I do believe that today marked a historical event. 86 years ago a product was introduced and it's still going strong. Koreans use it rather intensively, however our own state of Hawaii uses more of it than any where else.

What is it? SPAM! Here's a link:

https://www.foxnews.com/lifestyle/th...d-hormel-foods

So I decided to make some homemade Spam. I didn't think that anyone would be interested in the making of it, but it's Pork, Ham, Prague powder #1, sodium erythorbate, with sugar, corn starch, salt and some cold water.

I 'think' that the only reason to use the cure is so it'll make the pork pink-- as it isn't in the danger zone

I'll admit to trying to cram too much into the can but it came out quite tasty.



My oldest and best friend is coming for a quick visit so I'll make another batch (but in a smaller amount) since he loves the stuff.

Originally Posted by cudarunner

Well I do believe that today marked a historical event. 86 years ago a product was introduced and it's still going strong. Koreans use it rather intensively, however our own state of Hawaii uses more of it than any where else.

What is it? SPAM! Here's a link:

https://www.foxnews.com/lifestyle/th...d-hormel-foods

So I decided to make some homemade Spam. I didn't think that anyone would be interested in the making of it, but it's Pork, Ham, Prague powder #1, sodium erythorbate, with sugar, corn starch, salt and some cold water.

I 'think' that the only reason to use the cure is so it'll make the pork pink-- as it isn't in the danger zone

I'll admit to trying to cram too much into the can but it came out quite tasty.



My oldest and best friend is coming for a quick visit so I'll make another batch (but in a smaller amount) since he loves the stuff.

It’s a good SHTF item to have in the pantry. If it comes to it, it’ll look like fillet mignon to you. The part that freaks people out is the can. It’s at room temp. There might be some gelled cooking liquid around it. And it plops out onto the plate looking less stellar than you’d want. But after it fries up, it’s not so bad. Just another form of sausage.

Originally Posted by OCDshaver

It’s a good SHTF item to have in the pantry. If it comes to it, it’ll look like fillet mignon to you. The part that freaks people out is the can. It’s at room temp. There might be some gelled cooking liquid around it. And it plops out onto the plate looking less stellar than you’d want. But after it fries up, it’s not so bad. Just another form of sausage.

Yes it did have the gelled cooking liquid around it!!

I plan on having a slice fried for breakfast. I'll let you know.

I think most people have a love or hate relationship with Spam.

I have been eating it, and the other meat from the cupboard, Underwood Deviled Ham, since I was a wee lad, for as long as I can remember and absolutely love it. I still have it quite often. I think if you get a piece of Spam close enough to my daughter, she would puke.

I’m very curious to hear how this came out

Pete <:-}

It was good fried. I find it close to the commercial product.

Here in a couple of weeks Carl will be visiting from Southern California so I'll make another batch for him to try.

The original recipe had you place it in a meat loaf pan then put another pan on top and add water as a weight. But then it's was supposed to go in the oven, but I used the can with the spring loaded and then simmered it around 200 degs.

4 months later and today was the day to unwrap the capicola.

Final weight is actually 1310 so more like 36% total moisture loss, but I couldn’t wait any longer.



Great spicy flavor and buttery mouth feel when thin as this.

As i understand the darker spots, where the meat dried quicker, will normalize in the zip lock now that the cure is complete.
Will try this again for certain.

Last pool party of the season so I picked up a Costco full packare.

Went on at midnight and when I woke up she was ready to wrap.

Almost done now @ 200’ and will rest in the cooler till dinner.

trying Texas Hot Links. Never did it before so experimenting.

One thing I dislike is that the clean up and prep for 5 pounds is the same as for 50. LOL

Originally Posted by 32t

trying Texas Hot Links. Never did it before so experimenting.

One thing I dislike is that the clean up and prep for 5 pounds is the same as for 50. LOL

Oh so true about the prep and cleanup. Oh well it'll be interesting how it comes out. Keep us informed.