11 Kitchen Made SPAM
Ingredients
- 3 pounds (1360g) Pork Boston Butt, boneless
- One pound (454g) pork fatback
- 1 ½ pound (680g) smoked ham
- 4 tablespoon (40g) kosher salt
- 4 teaspoon (23g) granulated sugar
- 2 tablespoons (12g) nutritional yeast, ground fine
- 2 ½ tablespoons (28g) potato starch
- 1 ½ tablespoon (13g) corn starch
- ½ teaspoon (1g) bay leaf powder
- 1 teaspoon (4g) Prague Powder #1
- ½ cup (118ml) ice water
- 5 cloves garlic
Steps
- Cut your pork butt, ham, and pork fat into long strips that can fit in the grinder. Grind all your proteins twice through a meat grinder and place them in a bowl. Knead your meat until tacky and emulsified, about 1 minute.
- In a medium bowl, add salt, sugar, nutritional yeast, potato starch, corn starch, bay leaf powder, and Prague powder; whisk until combined. Then whisk in water, once homogenous, and add it you your meat. Knead until incorporated. Divide your meat into 2 loaf pans, about 80% full. Press meat to ensure no air pockets.
- Sous Vide method. Place your loaf pan in a sous vide bag and seal it with a vacuum sealer; make sure it is in complete contact with the meat. Repeat with the other pan.
- Set large sous vide water bath to 175 ° F and cook for 2 hours. Remove, place another equally sized bread pan on top and weigh down with something heavy. Place in the fridge to press and set.
- Oven method.- Pre-heat the oven to 300°F. In a large baking dish or a deep hotel pan, carefully pour enough boiling water to create a 1 inch hot bath. Place your loaf pan, cover with foil and bake for 45 -60 minutes. Remove and press in the same way as the sous vide one.
- Remove your meat from the pan, wiggling a spatula around the edge. Set a medium-size skillet over medium heat, and spray with oil; once hot and starting to smoke, add as many slices as you want, sear for 2 -3 minutes, flip and sear for another 1 – 2 minutes.