Do you have to ask why anyone would want to make spam at home from scratch? It was the sheer challenge, and the opportunity to make it as laborious as possible. And of course better than the original. This was pork shoulder finely chopped with about 20% fat, salt, instacure #1, herbs, a little sugar. Put into this jar early November last year. Then left in the fridge until today. You ask why? I wanted to see if it would slowly ferment at such low temperatures. I think it did. Smelled lovely when I opened it. Then resealed, cooked in a big stockpot of simmering water and left to cool. I think once cool the gelatinous broth you see here will solidify. Then I'll let it slurp out, slice it into rounds and fry them. Maybe serve on a bun. Though I am thinking onagiri would be really nice filled with a lump of homemade spam inside and furikake flakes. I have leftover rice. Yes, definitely.
what makes spam – spam???
ReplyDeleteI just saved this "recipe" and I am vegan...that is the power of Spam! ;)
ReplyDeleteWell now that is just amazing! I bet it is very tasty!
ReplyDeletemay I echo Deana's question and wonder at whether you really made spam if it wasn't processed to within an inch of its life and had so much salt added that it induces strokes?
ReplyDeleteEven so, may I also humbly recommend/suggest turning said concoction into spam fritters and stuffing them in a roll with a good lash of Jamaican Pickapeppa sauce? My local greasy spoon in London was run by an old Jamaican gent, and that was the house special.
Jimmy, yes. Enough salt to choke a camel. It's not quite as smooth as spam nor as much fat. But the idea was actually to improve on it a bit! But I love the Jamaican idea!!
ReplyDeleteI am not sure if you are dissing Spam or loving it, but there is nothing wrong with fried Spam. Period.
ReplyDeleteSpam.Spam.Spam.Spam. Baked Beans. Spam. Spam and Spam. I love it.
ReplyDeleteNeeds chicken lips from wild Kauai chickens.
ReplyDelete