Can Meat Experts Ben and Brent Recreate Spam? - Prime Time
HTML-код
- Опубликовано: 25 май 2021
- Butchers Ben Turley and Brent Young try to make and can their own version of Spam using pork shoulder, ham, and seasonings. Do not try this at home!
Credits:
Hosts: Ben Turley & Brent Young
Producer: McGraw Wolfman
Culinary Producer: Jackie Rothong
Camera: McGraw Wolfman, Carla Francescutti
Editor: Mike Imhoff
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of 'Prime Time,' click here: trib.al/LB2ZoKi
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our RUclips Channel now! goo.gl/hGwtF0 
Хобби
What's your favorite way to eat Spam?
Roasting then put on Japanese instant noodles with an fry egg
Raw
Monty Python's - today we have spam, spam, spam and spam ruclips.net/video/duFierM1yDg/видео.html
Never tried it
Not opening the can. It tastes horrible.
miss these guys, hope we get to see more of them soon
Unfortunely I believe they had a falling out, Ben left The Meat Hook, and they are no longer following each other on social media.
@@declanvillar5557 damn rip
friendship only last so long
I specifically came looking for them and am sad I won't be seeing them again
@@declanvillar5557argh, I see. That’s sad 😢
I'm glad I'm not the only one who did a double take on that "Water boils at 220°F" line. Ben had it right at 212°F
It boils at 212°F at 1 atm, but considering it's a pressure canner the boiling temp should increase, but he certainly didn't make that clear when discussing it.
Not a big deal. Get over it.
@@EAdano77 Wrong. He was not talking about pressure boiling. He was specifically talking about boiling at atmospheric pressure.
@@fingerbottom I was just trying to give them the benefit of the doubt, haha. This was the only way it could make any sense to me, but the more likely case is that he just erred.
The guys get a little too excited sometimes!
In some of the protein productions I've been in, we dissolve all the marination ingredients into a brine and then add that to the meat mixture. That helps the phosphates, salts, and sugars chemically bind up to the protein as well as blend into the mix. A portion of the water is most likely used for that. If you do a Mark II of this, break out a stick blender and add the phosphate to water first and wait till it's in solution, and then add the rest of the "dry" ingredients. Add that in with your second grind and you'll be about as close as the plant would be.
Some of the differences with the color and texture could be the type of sugar that was mixed in and the method that it was mixed in. You can use different "sugars" and label them as sugar but they will make the finished product carmelize differently.
Bạn có thể chỉ cho tôi cách làm được không? Tôi ở việt nam
"When salt penetrates an atom"
I think you meant cell 😂😂
SPAM is an explosive endeavor
Don't forget that pressure creates the vacuum.
We are currently enrolling B&B in a chemistry 101 class
@@eaterdon't forget mitochondria is the powerhouse of the cell.
@@eater you mean biology?
I love the parts where it looks like Keanu is staring at the meat coming out of the grinder.
I literally fast forward that 1 spot it was hilarious
As soon as i noticed that, I started scrolling thru the comments to see if anyone commented that!
Came here to say the same thing 3:58
If you meme it they will come...
@Momentum Tech HD and
They should make Korean army stew out of their spam and homemade hot dogs
Haha so true.. 부대찌개 is what it’s called 😬
It's awesome. You look at the ingredient list and think, "This is a horror show," but when you taste it, it all works amazingly well. You definitely feel like maybe you should crush a couple of statin pills on top just to be safe, but it's delicious.
shouldve left well enough alone when he said 212 lol he had it right
Agreed
You caught that, too?
220 is what the oven and a clothes dryer run on, right?
Or was it 212? 🤣✔
100c is so much easier to know lol
The higher pressure in the canner should raise the boiling point; 212°F is correct at 1 atm. But it would have been helpful for him to point that out.
212 .... 220 ..... 🤷🏻♂️ we got all that stuff....
"SPAM is SPAM, and everything else is something else." poetry.
haha😂😂
My guess is that they achieve that consistency by emulsifying the water into the mix much like a mortadella or Bologna. You may have needed to work the mix a bit more
I would think there's some vacuum involved in the can filling process.
@@wiinga Nope.
Or running it through the grinder a few more times. I caught that one when I saw the final grind. Not pasty/mushy enough.
Of course... It was homogenised for sure. I wonder how guys can't see it.
NOT QUITE .. i am sausage maker, if u emulsify water and air molecules will mix together with the fat and meat making it spongy more like a sausage or mortadella. I belive the trick here is the opposite u dont want spam to be like a sausage but more like a ham hence the only binder u need is as the brand states potato starch. No need of phospate either as it would retain water for no reason.
in other words the right process is grinding the meat binding it and the key should be the cooking process.
Once you've binged everything Brent and Ben have done ...you'll really start to miss them :D
212 was correct
Ah yes the alternate timeline where biff and George mcfly become friends and start a butcher
Keanu definitely approves. I could see it in his eyes. 😍
small but important mistake about ph/acid and appropriate canning methods:
High ph == low acid. Water boiling canning is ok for low PH, high acid.
I'd roast and boil the bones with herbs while skimming the scum. Reduce to create the liquid until its gelatinous when cool before adding to the mixture. This should create much more gelatin in the can and greater umami to the final product.
BTW, water boils at 212F at atmospheric pressure. The boiling point increases at the pressure increases so technically the water is no longer boiling at 15 psi but is getting hotter in a liquid state. The initial boil creates steam and begins to pressurize the vessel until the water ceases to boil off and the vessel reaches a state of equilibrium. Of course, the more heat energy you add to the water under pressure will run the risk of exceeding the vessel's capacity to hold that pressure. So the metal weight on the top is a pressure valve that won't allow the water temperature and pressure vapor to exceed the safe capacity of the pressure vessel. So the maximum temperature of the water is maintained by the weighted pressure valve.
Otherwise you have a canned spam scatter bomb.
Could watch you guys for hours on end. Endlessly entertaining and informative. And your food ALWAYS looks great!
Just like the boiling water comment, I did a double take when he said you need to pressure can stuff that's acidic but then immediatley after he said you need to pressure can stuff thats pH 4.6 or higher. The pH scale doesn't work like that. People can kill or injure themselves handling stuff because of misunderstandings like this...
Came here to say this. Neutral pH is 7. The lower you go below 7, the more acidic it is. “Above 4.6” is less acidic than 4.6.
the spores of Clostridium botulinum will not grow if the pH of a food is 4.6 or LESS. These guys are morons that perpetuate ignorance.
This comment needs to be pinned. Come on guys.
I was laughing the whole time. I dont can on the regular but I do when fruits are cheep. It's not dangerous if you know what you are doing unlike these people
From Ben’s awesome T-shirt to Brent’s “the more you know” canning facts, this video is fantastic! You could do a whole series on pop culture meats! 😂
I freaking love Ben and Brent they make my all my favorite videos on this channel. More, more, more!!
man im loving that young Keanu Reaves shirt where he looks like a alternate reality version of kylo ren who decided to become a member of twenty one pilots but left in a year to start modeling.
Where are you guys? Will you be coming back for more episodes?
how do you expect me to focus on spam when I just really want that Keanu shirt 😔
Cue Monty Python music, "Spam, Spam, Spam, Spam, Spam is Spam, Spam is Spam"...LOL love it
Ben, why temperature does water boil at? 212? Close. 220. There he goes.
I haven't had spam since 1981 , I was in the military and it was better than the c-rats we ate in the field. Great video guys.
Spam Musubi and Spam fried rice were my favorite foods growing up. Great video! 10/10.
"When salt penetrates an atom, bacteria can no longer penetrate that atom." Science.
As a chemist, that comment bugged me lol.
@@josephm4312 What about water boiling at 220? Presumably at sea level...
Water boils at 220 dontcha know?
Spam has flavors! Next challenge, replicating the kinds of flavored spam
You failed to mention venting the vessel for 10 minutes AFTER steam begins to escape from weight stem. Purpose - expels oxygen from cans and vessel eliminating cold spots.
Really glad there's a video out there where Non-Asians/Pacific Islanders don't constantly insult Spam *and* sear it on a pan
One of my favorite memories from living in South Korea is the enormous family gift packs of Spam that come out for the holidays!
Two hosts not being sure the temperature that water boils at is the most stirring endorsement of the metric system you can make.
Spam and Reeses should have made a cameo here and I am upset that it didn't. Love the video guys!
Did he just say... " bacteria entering the atom and salt prevents it"??? Hahahaha 🤣🤣🤣🤣
Chemistry and biology just got screwed over.
they can't even remember the boiling point of water :/
Spam is the best!
Nope. Its the lowest from all meat products ;)
@@andynissen225 Like right down there on the food chain with bologna and other processed meats, right?
3:14 yes cocktail the best. Lots of ppl are excited for the meat cocktail
Shoutouts from Guam 🇬🇺 🤙🏽
I always look forward to and enjoy your presentations. I learn things as well as giggle at your humour. Ah jes luf me Spam. Really do. Friends once gave me the Spam recipe a day, year’s calendar where I was able to appreciate its versatility as well as envy the authors who could come up with 365 recipes. One of my favourite spam recipes is very simple. When on a long road trip where you get hungry, I always make Spam sandwiches but they have to be to my specific specifications. Spongy new white bread. Thinly sliced tomatoes, butter, mayo and yellow mustard with salt and pepper. They get a bit soggy and that’s just perfect. Try some on your next marathon drive. You’ll thank me. Thanks for this interesting and informative video. Ah jes luffed it! Cheers, Colin.
You can see he sharpened his knife but did not clean it properly. You can clearly see small metal pieces. Good Job! REAL PROFESSIONAL
I haven't tried spam in more than 30 years I think, but I have very fond memories of it. As a child in the late USSR, when to get any decent food you had to stay hours of queues, there was a magical time every month or so: the time when my parents got the humanitarian aid packages from the USA. And yes, it's contained SPAM. And we've eaten it for breakfast usually with bread, sometimes fried with eggs. And it was way tastier than soviet "tushenka" (canned stewed beef or pork, which usually contained more fat than meat).
The Guys: *_Do not try this at home_*
Me: _I'm GROWN, don't tell me what to do!_
WATCHED CLOSELY 😬
Also me : They are professionals I'm just going to watch and not try this at home.
when I was farming we would can pork, chicken, goat in mason jars. no need to grind it. its really easy and its basically pulled meat out of the can.
These two.. They are incredibly entertaining
I'm gonna need a second opinion on that boiling temperature of water (although maybe 220 because of the higher pressure in the pressure cooker).
Yeah I assume the 220F is at pressure. 212F is what is taught in texts which is based on 1 ATM pressure.
At 12 to 16 psi the boiling point for water is about 250°F to 260°F
Yeh, 100°c
Imagine having the metric system where water boils at 100 degrees and freezes at zero 😑
Imagine Fahrenheit
4:20 Does he really say 'when salt penetrates an atom....' 😂🤦♂️🤦♂️🤦♂️🤦♂️
yea that's some 420 quotes
7:49 Water does boil at 212° F. Homie going "220, 221, whatever it takes" over here.
Another great show from Ben and Brent!
I definitely prefer it when they shoot in the shop or on location and the background muzak is annoying. But, having said that, it's still very watchable. Thanks guys.
Please bring these guys back!
This is my first time watching these guys, and I was thinking that Brent reminds me of Thomas F. Wilson from Back to the Future. And then Ben called Brent "Mad Dog" and it just cemented it all together! :D
At 7:30 does he says boiling them is ok for non-acidic foods? I'm pretty sure its only ok for acidic foods. He does say correctly in the next bit about pressure canning, but I'm pretty sure he messed that up on the just boiling part.
Yeah this video is a godawful mess.
Yes, which is why you can boil lacto fermented foods, but not meat. Thanks, I caught that too.
Meat grinding and canning tip. When you grind it lay it on a cookie sheet and put it in the freezer until 28F, the fat becomes solid but the meat is not. If you’re doing a lot meat dry ice added to the meat helps keep the grinder cool and not warm up the fat and meat.
Classic Nova Scotia spam sandwich.
White bread with crusts cut off
1 can spam (or Klik if you’re cheaping out)
1/4 cup mayonnaise
1/4 cup sweet relish.
Mix it up
Assemble sandwich and enjoy how low you’ve fallen.
What ever happened to these two? I loved seeing their adventures and knowledge of meats.
I absolutely love you guys whatever it is that you do!
My father used to sell the industrial machines and canning equipment/supplies to Hormel when I was a kid. He'd travel to their plants on business, and come home with cases of Spam they had given him as gifts. My mother hated the stuff, but I loved it. I should ask him if he knows any of their production secrets.
212 was the correct answer. love you guys!
Yaaaaaay these two are back!
Interesting factoid - Spam is a contraction of the words "Spiced Ham". This had to be retconned slightly in order for it to be sold in the UK as it is just luncheon meat, which was already readily available, with a trademark attached. The name became an acronym for "Specially Prepared American Meat". Still just a salty, gelatinous, high-fat, protein mulch regardless of how you slice it.
220? Final answer?
No. It's 212° f.
220 is what the oven and clothes dryers use, lol.
I am eating a few Spam Sandwiches watching this video. I LOOOOVE SPAM.
It's basically a Civilian MRE (Meal Ready to Eat)
The Johnny Utah shirt was a nice added touch
Spam is a non-stick surface... I'll have to remember that line. 2 of the essential food groups here in Hawaii: Spam and rice = spam musubi! Look it up!
I really miss this series, will it continue in the future or was this the last episode?
Bro i was wondering the same thing 😱
He was right about 212 for boiling.....
hate to break it to u but salt is a little bigger than an atom...
So are bacteria :p
Love spam! Try some of the flavored varieties. Teriyaki is especially good.
chorizo be the best breakfast spam
@@keegangsta3595 there is a chorizo flavored spam?
My favorite is definitely the tocino spam
@@gaius5901 Unfortunately I can't get that one here. I looked on the Spam website and none of the providers had it in stock. I'd love to try it.
I like cubing spam, frying it till crispy lil cubes. I make some spiral spaghetti noodles, toss in the spam cubes with scoops of pesto and feta cheese, so so good !
that was great and i love it very simple fried over white rice with an egg
Nice job and I would have LOVED to have tried your concoction.
I can meat all the time using Ball/Kerr jars.
Rather than schmearing the forcemeat around with a spoon to level the surface I lightly rap the jars bottoms on a folded towel. (One of those gardening kneel pads work great too).
Keep em coming boys. Great show. By the way camping ain't camping with a can of spam fried on a cast iron
On a grill. Barbecue sauce or steak sauce. Let it sit on water overnight to reduce the saltiness some. Fried with eggs and cheese is good. In the Pacific, Spam sushi is popular. I had a guy that worked in a restaurant in Hawaii, make me some and it was good. Heck, put on a stick and cooked over a campfire is pretty good.
Late to comment but sorry to burst your bubble, I’ve never heard of Guam having a spam festival. Local born and raised here all my life. We are the highest consumer of spam in the world. Every household has at least 1 can of spam
Another great reminder to everyone that even if you are a daggy, out of touch boof head, you still have a great chance of finding yourself presenting an online show. Never stop believing in yourselves! You definitely don’t even need to be funny or have an attractive personality to make it these days.
I’m into this content.
I hope these guys are being successful, happy and creative. Without the cameras, or with. Whatever. I sure do enjoy the dynamic though.
The sugar in SPAM is what makes it so grody....like dumping ketchup on bacon....yecch
Great video! 2 👍s up!
Ben: Meat Cocktail
Brent: There goes the censors 😑
Nice Keanu shirt. Literally nothing better than crispy low sodium Spam with rice
Love this kinda content
Spam is absolutely everywhere in the Philippines, it's basically spam when yiu graduate from the bottle
I love his shirt- cannot take my eyes offa it
Correction: you need to use a pressure canner for *lower* acidic foods. (7:25) Higher pH means less acidic, not more.
I was looking to see if anyone else noticed lol
Thanks. I was just about to comment this :) that's why anything in brine is usually fine to just boil.
Out of curiosity ever think about Punjabi Meat Pickle? Garlic, ginger, Garam Masala, mustard oil, cooked chicken, aestofedeta, ect. Big flavor, big unique.
Just tried the maple flavored spam a couple weeks ago. Love it~! Now I am trying a number of can meats and I love them all. Great for breakfast, snacks or anytime. These guys were good. I get from the comments they no longer on the show. Shame. PJ
Your scientists were so occupied with whether or not they could, they didn't stop to think if they should.
Something tells me spam is grinded into a paste, and fat grinded separate in a little bigger size like the one you grinded everything down too might help with air pockets and make the surface more smooth.
I like how one of the guys had a Keanu Reeves T-Shirt on, it just makes everything more breathtaking
Very amazing i love you guys.🥰
How many beers were consumed while meat was cooling and the grinder appeared. I am guessing more than 2. 😂
The potato starch in the SPAM is the key.
I’d sure like to find some cans & pull-tab topsides like that here, in the US! Where might one acquire them?? Please do tell!!! 😃
Great video!
ah yes penetrating the atom, so we making nuclear fusion spam now?
I wonder if they just needed a lil tappin to get some of the little spaces of air out? Great job fellas.. I had a canned response ready
We would fry it up in a brown sugar/orange juice marinade. Made super sweet and sticky and delicious.
Bowl choppers immersion grinders will give you the consistency you want
I'm honestly only subscribed to Eater because of these guys.
I want that Keanu Reeves shirt more than that spam lol
I love your can do attitude in this one.
oooo dad jokes lol
NYC? Do you live in enwhysee?
@@markdavies418 Reminds me of Graham w Passion for Food. He always tries to keep his yt name out there w stupid pun comments on several yt cooking channels, yet very seldom comments with actual comments that substantially contributes anything closely related to the recipe, technique the vlogger, etc. Just dumb jokes to keep his name out there.
He has under 15K subbers and tries to attract others. They call it coat tailing.
This was an awesome episode. Keep safe Eater crew. 🇹🇹🇹🇹🇹🇹