The Homemade Spam Recipe: Try this DIY Canned Meat!

The Homemade Spam Recipe: Try this DIY Canned Meat!

The Homemade Spam Recipe You Need to Try

Introduction

Spam, the iconic canned meat, has been a pantry staple for many survivalists and preppers. Its long shelf life, versatility, and high protein content make it an ideal choice for emergency food storage. However, if you’re looking to take your prepping to the next level, why not try making your own homemade spam?

What is Spam?

For those who aren’t familiar with it, Spam is a canned meat product made from chopped pork shoulder, ham, salt, water, modified potato starch, sugar, and sodium nitrite. It was first introduced by Hormel Foods Corporation in 1937 and gained popularity during World War II as a cheap and convenient source of protein.

Ingredients:

  • 2 pounds of pork shoulder
  • 1/2 pound of cooked ham
  • 1/4 cup of powdered milk
  • 1/4 cup of cornstarch
  • 1 tablespoon of salt
  • 1 teaspoon of sugar
  • 1/4 teaspoon of sodium nitrite (optional, for preservation)
  • 1/2 cup of ice water

Instructions:

  1. Start by cutting the pork shoulder and cooked ham into small chunks. Remove any excess fat.
  2. In a food processor, combine the pork shoulder, ham, powdered milk, cornstarch, salt, sugar, and sodium nitrite (if using). Blend until the mixture becomes a smooth paste.
  3. Add the ice water and continue blending until the mixture is well combined and has a sticky consistency.
  4. Line a loaf pan with plastic wrap and transfer the mixture into the pan. Press it down firmly to remove any air pockets.
  5. Cover the loaf pan with aluminum foil and place it in a preheated oven at 325°F (165°C) for 1.5 to 2 hours or until the internal temperature reaches 160°F (71°C).
  6. Remove the pan from the oven and let it cool to room temperature. Once cooled, refrigerate the homemade spam overnight to firm up.
  7. When ready to eat, remove the homemade spam from the loaf pan and slice it into desired thickness.
  8. To cook, pan-fry the slices in a lightly oiled skillet until golden brown on both sides.

Tips and Tricks:

  • If you don’t have a food processor, you can use a meat grinder or finely chop the pork shoulder and ham by hand.
  • You can customize the flavor of your homemade spam by adding spices or seasonings such as garlic powder, onion powder, paprika, or black pepper.
  • If you’re concerned about the sodium content of commercial spam, you can reduce the amount of salt in the recipe or use a salt substitute.
  • For an extra kick of flavor, try marinating the homemade spam slices in a mixture of soy sauce, Worcestershire sauce, and brown sugar before pan-frying.
  • To increase the shelf life of your homemade spam, you can can it using a pressure canner and store it in a cool, dark place.

My 2 Cents

Homemade spam is not only a fun project for preppers and survivalists, but it also allows you to control the ingredients and seasoning in your canned meat. By making your own spam, you can avoid any unnecessary additives or preservatives found in commercial versions. Plus, it’s a great way to use up any leftover pork shoulder or ham you may have. So why not give it a try and add this homemade spam recipe to your emergency food storage?

Remember, preparation and knowledge are key to survival. Stay safe and stay prepared!