Does 93 hours with out food and only 2 cups (16 oz) of water count as hungry? Oh, and no sleep. I was 71 at the time, I like spam, Money wise the can is much cheaper for me.
I made this recipe yesterday. I cut the recipe in half because I only have one press. It came out very good. Next time I might cut back a little bit on the cornstarch because the texture is very tight. Otherwise I think it’s great. I ran it through a meat slicer because it was dense and I wanted to keep it round and uniform.
I make a variety of homemade deli meats with my ham maker at reduced cost and at least slightly reduced salt content. Thank you for this “spam” demo and recipe, much appreciated 🇨🇦
how many times have we all heard people saying things like "oh Spam dreadful stuff, I would never touch it" by the second week of the first lockdowns there wasn't a single can of Spam to be found anywhere
Very nice rik. I appreciate the fact that you make things from scratch when it's hard to get the store bought versions. "When life gives you lemons... make lemonade " ❤❤❤❤
Spam was always round when I was wee, around 70 yeas ago. It was nick named Pink Lint and was cut on a slicer at the local dairy where it was usually bought a quarter pound at a time. It must have been made in ham forming tubes on an industrial scale. Breakfast was often a bread roll with Lurpak and a couple of slices of Pink Lint that fitted the roll perfectly. I'd never have thought of making it myself.... I will now tho. 😀r
Yet another winner, Rik. Where I live, ground (minced) pork costs nearly as much per pound as Spam. Crazy, I know. Given how much we eat, the cost of other ingredients, gas for the stove, overhead cost of the tubes, I'd be better off watching for pork shoulder deals and grinding my own. That said, even if the savings are minimal, having those round slices available for sandwiches might make the process worthwhile. Hhmmm... Just thinking out loud, here... I wonder how it would work out if, instead of using those large tubes and water bath, one packed the raw product into large-mouth quart-sized canning jars and pressure-canned them for long-term storage. By the way, the sandwich looks delicious.
I'm sure this is a healthier version than what Hormel makes. Good value for your money. Thanks for the recipe. Now we can turn up our noses and leave the cans of Spam on the store shelves, because we can make it better at home.
You are giving me ideas, thank you. Back in the early 80s, a difficult economic time my mother would make a pasta dish by cooking macaroni, stirfrying vegetables of choice and then add some tomato puree and cubed spam as well as dried Dutch nasi goring spice. A simple, nice and spicy meal we still occasionally eat this way but usually with minced meat or chicken filet.
When I worked at Waterloo Stn' in the early 1960s , myself and a workmate occasionally went to a Cafe run by Italians in lower Marsh, alongside the Stn' and always had this. It used to make us laugh when his wife could be heard shouting out the order to the kitchen in a thick Italian accent......twoer spammer fritter anna chipper.😂
That has to be an Italian thing The local transport cafe probably the most efficient cafe I have ever seen did the same. As you spoke he shouted the repeat while pouring tea or coffee, then took your money and you turned to the hatch to pick up the meal instantly, crazy fast and all home cooked. his catch phrase I guess was ''Meata pie, chips anna peeeeeeeeeeeeees'', now its hard to find a cafe.
I do love Spam so this is a recipe that I would love to try. Spam may have been a cheap source of meat a long time ago but i was shocked at the price of it lately! Leep up the great work Rick!
That is the part I like about home cooking, you know and control exactly what goes in and of course what you put in is exactly what you get out. And the bonus is if you don't like something don't put it in and maybe put something else in.
Omg i was born in the 60s bought up on spam love the stuff used to be could poor mans meat where we lived now its ridiculous priced only buy it as a treat like steak iam different going do this. Rick made my day just one thing can you freeze it. All best jez
My Mouths watering! I'll have to try this as I love Spam! It's not easy to find where I live in the Golden Triangle! 😄 Great to hear a Yorkshire accent when I'm so far from home!
Wow. That looks delicious. I had no idea that you could make Spam at home. I thought that the Spam that we got years ago had jelly in the top of the tin. It doesn't have any now. I've never made a burger with it, so will try it some time. Thanks for sharing, Rik.
Your reading my mind Rik. I have been thinking about making spam for the last few days. I went to buy some and I am not paying what they want. Thanks I will make yours. It will go well with your beans.All the best.
It is expensive out here. I'm hearing from folks on here its expensive in other countries too! Shame It wasn't all those years ago when we were eating it as kids. Thank you. Best, Rik
Hi Rik, quick update - made this last week and apart from being an absolute bugger to get out the tin (don't think my pork mince had much fat), it was a success! Mr Fox has been taking spam rolls to work and I've had no complaints. Remaining spam is portioned and in the freezer. Thanks again!
A little tip - If you have probs again - tip some boiling water from the kettle round the outside or stand it in something with the water - not long - don't try to cook it. It will warm the fat or meat inside the tin, and it should come out easier. Thank you. Best, Rik
I made bologna and loved it then made olive loaf for my husband ❤️👍🏼 good job ❤️👍🏼Oz per oz spam is more expensive than prime rib or lobster in the USA. Crazy !!
I've made a lot of homemade spam and I like your recipe it's simple and easy like mine what I like best is the stainless steel spring loaded molds that you have I will definitely purchasing a couple of them because I also make homemade bologna and homemade ham. Thanks for sharing your video
Is you bologna a good recipe? The tubes in my opinion are one of the best things I bought as accessories for the kitchen. I use them every week. Thank you. Best, Rik
I was born just after the war ended. There was still rationing in the UK so Spam was a regular meal in our house. I still love Spam fritters but it is impossible to find here in Spain. Now I have a recipe to make myself.
Brilliant. I know exactly what you mean regarding price. Tried your ham last week and it was perfect. Spam is next. Doing a great job at bringing great menus into our homes Rik. Keep it going pal.
Oh Rik,I love,love this recipe,looks so good.unfortunately for me at nearly 80,to buy the tubes,and make it would not be practical,but thank you so much for showing how to do it.I really like Spam,and at $4 a can,that does 4 meals for me,I find it cheap enough,I usually cut the Spam in half,and freeze one portion,then I can get 2 meals out of the other half,I like Spam fried rice,and Musubi,I will try the sandwich you made.Thanks again😊
Not had spam in years, loved it in the 70's, Shame the major producers are cutting down on the gelatin content as it's a very nutritional product and has many health benefits...
👍Love Spam - although I usually get a cheaper alternative! Try roasting it [stud with a few cloves, pineapple ring around it and a sugar glaze] - Old Katie Stewart recipe.
Wow you are such a great teacher Rik we learn so many tips and tricks from watching you thank you for another great lesson and recipe , spam is so versatile but the same as corned beef it’s got so expensive so seeing how much you made for less is a real eye opener , great job 👏Amanda xx
As someone else has said, canned spam is too salty, as well as being expensive. My mouth was watering at the sight of your home made spam, definitely a must do.
No I've seen some other people make spam but I never seen anybody make it in these round tens and this is brilliant. Here in the United States the prices of spam in a can and anything that's like it skyrocketed during covid. As a matter of fact you couldn't even get it. Now I can make my own using cuts of pork and your method and look how much I will get out of it❤❤❤!!! BRILLIANT✓ as usual. No I'm going to go get me some of those round things and I've already got pork in my freezer and I can mince it. And yes it will have the lovely layer of fat that is supposed to surround it. Oh Rik, I'm so happy you did this. Thank you!.
Check out the formed ham on here ruclips.net/video/vIcTutnouXA/видео.html This is no going back when you can make your own. The shear quantity made out weighs the cost of the cans. Thank you. Best, Rik
Well, you inspired me again! The meat pressing tubes I bought from amazon have a thermometer with little silhouettes of animals and a line pointing from each to the desirable temperature. The pig points to 85ºC. I checked the Health Canada recommended safe temperature for ground pork and it is 71ºC, so you are about right! Incidentally, ground pork is ~$16/kg here at present, and Spam is $4.50/100g. So homemade is about one third bought price.
Used to have spam chips fried egg and beans after school back in the day great job again rik looks fantastic im going to have to order the mold to make it 🙂
I'm sure you will have the use out of the tube. Once you make your own spam or formed ham there isn't any going back. The amount for the money says it all. Thank you. Best, Rik
Reminds me of school dinners when we used to get spam fritters which were lovely 😊 PEK makes some nice tins of chopped ham these days and can be cheap in B&M or Home Bargains.
Yes I agree. This is a real easy recipe and is absolutely fool proof. Cannot be over cooked all made cooked in a day - And can be eaten in that day! However let it rest set up and use the next day! Thank you. Best, Rik
We had a family party. The spam sliders were a super hit. They were grilled on a black pan followed by pineapple slices on the same pan. Mayonnaise+Sriracha on top . Slider buns. Done 😊
Awesome! You could make all the different flavors like they have in Hawaii... (and improve them like you do). Even with ground turkey for the oven roasted turkey one. I bet you could add dried cranberries to it too You could go crazy and develop your own favorite spiced spam mix. Goggled and couldn't believe the price of the pork in Thailand, compared to the US... but then the wages are much higher in the US too (unless you are retired... then you are below poverty level). Spam is $4 for a 12oz can at Walmart here. Very interesting and thought provoking video, Chef! Shirley in NH
I must have about 35 good recipes I use when I make spam. Might have to put a couple up. Different prices all over the world. - Here you really have to some money to buy the beef or lamb. All imported. Chicken and pork is very reasonable. Most eaten meats. Thank you. Best, Rik
@@BackyardChef Wow you have more flavors than Hormel does! lol Seeing all the Spam lover members you have I think they'd like experimenting with your blends. Never thought, but any islander must deal with the same hassle as Hawaii with a shortage of farm/ranch land so most meat is imported. We are spoiled in the US... but it's all relative I guess. because we have a huge shortage of lamb up here. Shirley in NH
This looks great! Where would you get the curing powder and accelerator? I’m in rural Australia- can’t even think of where I might ask for it! Not our supermarkets, that’s for sure.
Coincidentally, I watched the video of your making ham last night. Rik - could you post a link or give more info on the gizmo you used to further break down the ground pork? Thank you so much, this looks incredibly easy for such a lower cost and you know what went into - I bet the quality is so much better.
There are so many different company's making the same - here you go amzn.to/45f63XM just have a look around. You might get something like in an electrical store near you. Yes the quality is very high. Taste is fantastic! You can make a bindle more than it that can. Thank you. Best, Rik
@@BackyardChef Thank you Rik. I’ve never seen one like that here in the States. I had a large food processor but after 25+ years the motor died, now I don’t need that capacity, nor can I afford it. This smaller processor looks perfect for me! I appreciate all your information and learn a lot.
@@JaniceVineyard-kf6wm Yes boil it for a short time and a lot of the salt comes out into the water. Done the same with kipper but its hard to judge as I have had to sometimes then add a little salt.
That looks great. For those of us that never got the chance to taste it, for whom spam was just junk mail, or if lucky enough, something heard on a Monty Python's sketch, perhaps without a clue of what the heck they were talking about... let me ask you a couple of questions: 1) can it be eaten straight up without further cooking? 2) how long it lasts, and if it requires special measures to store it for a long time? can you freeze it? 3) There exists two teams there, as with the pizza in many places, of those loving pineapple with it, versus those who hate it? :-) Thank you!
You can eat it immediately. Its fully cooked! If you let it set up. It can be frozen. I eat all mine within in a week. Can be used for anything - you would use chunks of ham in or slices - in sandwiches with some tomato, mayo - whatever you get the idea. Thank you. Best, Rik
Technically, it is possible to get a round out of Spam, it'll just be a very small round.lol. Fried Spam, what's not to love. And with good bacon being hard to come by in Thailand, that's a big win. I'll never eat another burger now that the scales have fallen from my eyes. Thanks Ric.
Fab, grew up on Spam. Just wondering, have you heard of Joey Grey, it is a popular dish in Romany communities. Delicious served with great hunks of bread and butter. I think the viewers might like it
@@BackyardChef it’s a stew, mage up of bacon, sausage, sliced potatoes, tinned tomatoes and a couple of oxo cubes. There are many variations among the travelling community.
@@jaynerobinson4960 Now I know - I will make it _ Yes I know exactly what it is. I'm getting old you know - starting to forget too many things! I will make it this week - have a look back in - there are uploads already scheduled. Looking forward to you telling me I got it wrong! Thank you. Best, Rik
Brilliant recipe and very well presented. I would make this but my Thai wife will not eat meat and I can't really warrant the outlay just for me. I might try the 'brick' and loaf tin method!!!
Hello, I have made this spam recipe a couple times now. I have found the process very easy to follow, with the results, outstanding. Always enjoyed fried spam and eggs for breakfast. I was wondering if you could use different meat combinations? Such as beef and pork or turkey,
Never thought of making SPAM before and was surprised at how readily available the stainless steel press is here. Might give this one a try. Did you renovate the kitchen? Looks great if you did! All the best, Eric
👍🏻 Fascinating, thanks! I don't think I've ever seen spam in South Africa 🇿🇦 .. But we have several brands of "bully beef", which seems to be pretty much the same thing. But of course, instead of pork, based on beef (mostly tongue, my guess). I've been considering attempting something like this using smoked eisbein coarsely chopped. If it ends up as brawn then that's ok, but I'll have learned a lesson or two 🤣
OH YES! I've got to give this a go soonest, thanks Rik. Any idea how long will it keep in the fridge please? I'm guessing about a week? Expect it will also freeze well.
Brilliant recipe, apart from the economic side of making it, never forget all the preservatives in tinned stuff, there is no comparison with home made. Just for curiosity, in my part of Italy two kilos of minced pork costs around £15, at the very least. Meat is much more expensive here than in the UK
“You’ve never been really hungry” best line I’ve ever heard on a cooking show!❤
Does 93 hours with out food and only 2 cups (16 oz) of water count as hungry? Oh, and no sleep. I was 71 at the time, I like spam, Money wise the can is much cheaper for me.
Totally with you there!
Thank you. Best, Rik
It counts in my book! Thank you. Best, Rik
I made this recipe yesterday. I cut the recipe in half because I only have one press. It came out very good. Next time I might cut back a little bit on the cornstarch because the texture is very tight. Otherwise I think it’s great.
I ran it through a meat slicer because it was dense and I wanted to keep it round and uniform.
Who would have thought to make Spam at home….excellent.
Thank you. Best, Rik
The big fella, that’s who!
@@TBrl8 Thank you. Best, Rik
I make a variety of homemade deli meats with my ham maker at reduced cost and at least slightly reduced salt content. Thank you for this “spam” demo and recipe, much appreciated 🇨🇦
Sounds great! Thank you. Best, Rik
I am half Korean and Spam is a much beloved and prized part of that culture!
Yes and in Hawaii too! Thank you. Best, Rik
My father would have loved you if he was still with us. He fought in WW 11 and told us that spam fed the soldiers. Thanks
It did indeed! Thank you. Best, Rik
Mine too. He also loved corned beef hash and even SOS or creamed chipped beef on toast. He was Italian and thought that stuff was exotic.
Not just in war it's still a form favourite now we would kill for spam sandwich after night duty on cold night in a trench guard duty
how many times have we all heard people saying things like "oh Spam dreadful stuff, I would never touch it" by the second week of the first lockdowns there wasn't a single can of Spam to be found anywhere
Ha ha ha, all true! Thank you. Best, Rik
Very nice rik. I appreciate the fact that you make things from scratch when it's hard to get the store bought versions. "When life gives you lemons... make lemonade " ❤❤❤❤
I appreciate that! I agree. Thank you. Best, Rik
Spam was always round when I was wee, around 70 yeas ago. It was nick named Pink Lint and was cut on a slicer at the local dairy where it was usually bought a quarter pound at a time. It must have been made in ham forming tubes on an industrial scale. Breakfast was often a bread roll with Lurpak and a couple of slices of Pink Lint that fitted the roll perfectly. I'd never have thought of making it myself.... I will now tho. 😀r
Same in my local sarnie shops , in a teacake cold with sliced tomatoes wow .
Thanks for sharing, great memories. Thank you. Best, Rik
Great sarnie. Thank you. Best, Rik
I used to love spam as a kid, especially spam fritters. That looks great xx
Yes I did too! Thank you. Best, Rik
Yet another winner, Rik. Where I live, ground (minced) pork costs nearly as much per pound as Spam. Crazy, I know. Given how much we eat, the cost of other ingredients, gas for the stove, overhead cost of the tubes, I'd be better off watching for pork shoulder deals and grinding my own. That said, even if the savings are minimal, having those round slices available for sandwiches might make the process worthwhile. Hhmmm... Just thinking out loud, here... I wonder how it would work out if, instead of using those large tubes and water bath, one packed the raw product into large-mouth quart-sized canning jars and pressure-canned them for long-term storage. By the way, the sandwich looks delicious.
I haven't done it, Bob so I cannot give a truthful answer. Thank you. Best, Rik
A Monty Python favorite! Spam, eggs, beans and spam!
Thank you. Best, Rik
Spammity spam, wonderful spam...
Took Spam and Miracle Whip sandwiches to school when I was a kid. Loved it then, and at 76 still love it!
Great memories! Thank you. Best, Rik
I'm sure this is a healthier version than what Hormel makes. Good value for your money. Thanks for the recipe. Now we can turn up our noses and leave the cans of Spam on the store shelves, because we can make it better at home.
Thank you. Best, Rik
You are giving me ideas, thank you.
Back in the early 80s, a difficult economic time my mother would make a pasta dish by cooking macaroni, stirfrying vegetables of choice and then add some tomato puree and cubed spam as well as dried Dutch nasi goring spice. A simple, nice and spicy meal we still occasionally eat this way but usually with minced meat or chicken filet.
Sounds great! What a wonderful memory! Thank you. Best, Rik
When I worked at Waterloo Stn' in the early 1960s , myself and a workmate occasionally went to a Cafe run by Italians in lower Marsh, alongside the Stn' and always had this.
It used to make us laugh when his wife could be heard shouting out the order to the kitchen in a thick Italian accent......twoer spammer fritter anna chipper.😂
That has to be an Italian thing The local transport cafe probably the most efficient cafe I have ever seen did the same. As you spoke he shouted the repeat while pouring tea or coffee, then took your money and you turned to the hatch to pick up the meal instantly, crazy fast and all home cooked. his catch phrase I guess was ''Meata pie, chips anna peeeeeeeeeeeeees'', now its hard to find a cafe.
Thanks for sharing, Dave. Loved it! Thank you. Best, Rik
Ha ha ha. Too many food regulations and high costs putting many cafes out of business. Thank you. Best, Rik
When I was a child my mother used to make us spam fritters! ❤
I love em - to this day! Thank you. Best, Rik
I had forgotten about the Spam fritters, a rare treat. That must have been the tinned Spam for that, if I remember right.
You are a wealth of recipes and techniques. You make it look so easy.
Thank you. Best, Rik
I do love Spam so this is a recipe that I would love to try. Spam may have been a cheap source of meat a long time ago but i was shocked at the price of it lately! Leep up the great work Rick!
It is much like the price of everything else and I am sure they really target certain cupboard staples.
Yes the price is through the roof. Making your own gives a much larger quantity for price. Thank you. Best, Rik
I agree! Thank you. Best, Rik
Excellent recipe Rik. Saves money and you know exactly what's in it! You cant go wrong!
That is the part I like about home cooking, you know and control exactly what goes in and of course what you put in is exactly what you get out. And the bonus is if you don't like something don't put it in and maybe put something else in.
Thank you. Best, Rik
Agreed - always taste and adjust - you know what you like. Thank you. Best, Rik
I use the same ham maker tubes but cook with my sues vide @ 80c for an internal of 70c, don't lose as much gelatine.
Sounds like a plan. Thank you. Best, Rik
I love your channel. Anyone and everyone can follow your recipes. You relate to regular people. Thank You!
Thank you so much! That is what the channel is about - everyone can cook! Thank you. Best, Rik
Omg i was born in the 60s bought up on spam love the stuff used to be could poor mans meat where we lived now its ridiculous priced only buy it as a treat like steak iam different going do this. Rick made my day just one thing can you freeze it. All best jez
I would strongly suspect you can. ( I will always stand corrected mind ).
You can freeze it! - Its fully cooked too! Thank you. Best, Rik
You are 100% correct. Thank you. Best, Rik
My Mouths watering! I'll have to try this as I love Spam! It's not easy to find where I live in the Golden Triangle! 😄 Great to hear a Yorkshire accent when I'm so far from home!
I'm in Chiangmai. Spam available here - very expensive. Thank you. Best, Rik
You can take the Lad out of Yorkshire but you can never take Yorkshire out of the Lad.
@@PaoloBanke Tha's reight Thayer! Especially if they're from Barnsley 🤣❤
I had no idea what Spam was made from, thank you for sharing. Spam is expensive where i live as well so i'll definitely try to make it.
Thank you. Its worth making. Easy too! - Its only like formed ham - which there is a video on here for that too! Best, Rik
Wow. That looks delicious. I had no idea that you could make Spam at home. I thought that the Spam that we got years ago had jelly in the top of the tin. It doesn't have any now. I've never made a burger with it, so will try it some time. Thanks for sharing, Rik.
Thank you. Best, Rik
People love to talk down about Spam but really it’s just pork shoulder.
I’ve eaten it all my life. At 71 I still love fried Spam.
Thank you. Best, Rik
Your reading my mind Rik. I have been thinking about making spam for the last few days. I went to buy some and I am not paying what they want. Thanks I will make yours. It will go well with your beans.All the best.
It is expensive out here. I'm hearing from folks on here its expensive in other countries too! Shame It wasn't all those years ago when we were eating it as kids. Thank you. Best, Rik
Hi Rik, quick update - made this last week and apart from being an absolute bugger to get out the tin (don't think my pork mince had much fat), it was a success! Mr Fox has been taking spam rolls to work and I've had no complaints. Remaining spam is portioned and in the freezer. Thanks again!
A little tip - If you have probs again - tip some boiling water from the kettle round the outside or stand it in something with the water - not long - don't try to cook it. It will warm the fat or meat inside the tin, and it should come out easier. Thank you. Best, Rik
@@BackyardChef Really appreciate that tip Rik, thank you x
I made bologna and loved it then made olive loaf for my husband ❤️👍🏼 good job ❤️👍🏼Oz per oz spam is more expensive than prime rib or lobster in the USA. Crazy !!
It is crazy! It was designed to feed millions. Crackers how things have changed. Thank you. Best, Rik
I've made a lot of homemade spam and I like your recipe it's simple and easy like mine what I like best is the stainless steel spring loaded molds that you have I will definitely purchasing a couple of them because I also make homemade bologna and homemade ham. Thanks for sharing your video
Is you bologna a good recipe? The tubes in my opinion are one of the best things I bought as accessories for the kitchen. I use them every week. Thank you. Best, Rik
I was born just after the war ended. There was still rationing in the UK so Spam was a regular meal in our house. I still love Spam fritters but it is impossible to find here in Spain. Now I have a recipe to make myself.
Good one, Carol. Thank you. Best, Rik
That's pretty amazing, Rik. I never considered that Spam could be homemade. Good deal.
The shear quantity out weighs buying a tin. Feed the whole family of many meals. Thank you. Best, Rik
Brilliant. I know exactly what you mean regarding price. Tried your ham last week and it was perfect. Spam is next. Doing a great job at bringing great menus into our homes Rik. Keep it going pal.
Cheers, mate. Thank you. Best, Rik
Oh Rik,I love,love this recipe,looks so good.unfortunately for me at nearly 80,to buy the tubes,and make it would not be practical,but thank you so much for showing how to do it.I really like Spam,and at $4 a can,that does 4 meals for me,I find it cheap enough,I usually cut the Spam in half,and freeze one portion,then I can get 2 meals out of the other half,I like Spam fried rice,and Musubi,I will try the sandwich you made.Thanks again😊
You have it cracked, and good on you. Thank you. Best, Rik
It is age I am much the same, a meal sits nicely on a side plate. But I am a great believer in the body saying what it both wants and needs.
Not had spam in years, loved it in the 70's,
Shame the major producers are cutting down on the gelatin content as it's a very nutritional product and has many health benefits...
Agreed! Thank you. Best, Rik
Just started watching you recently. I know I will learn a ton from you. Subbed.
Welcome aboard! Thank you. Best, Rik
Well I never! Homemade spam. I can rarely find it out here 🇨🇾 , I must give it a go. You are a 🌟, nice one Rik.
Thank you so much! Best, Rik
👍Love Spam - although I usually get a cheaper alternative! Try roasting it [stud with a few cloves, pineapple ring around it and a sugar glaze] - Old Katie Stewart recipe.
Sounds amazing! Thank you. Best, Rik
THANK YOU RIK FOR ALWAYS SHARING WITH US 😋🙌🙏
Thank you. Best, Rik
I always keep turkey spam in the house, yours looks terrific, thank you.
Thank you. Best, Rik
Wow you are such a great teacher Rik we learn so many tips and tricks from watching you thank you for another great lesson and recipe , spam is so versatile but the same as corned beef it’s got so expensive so seeing how much you made for less is a real eye opener , great job 👏Amanda xx
Thanks so much. I'm hearing pork mince is expensive too! Thank you. Best, Rik
You have so many great recipes Rik.
Thank you. Best, Rik
I did it. Super great Spam. I love it. Thanks. BYC.
Well done! Thank you. Best, Rik
As someone else has said, canned spam is too salty, as well as being expensive. My mouth was watering at the sight of your home made spam, definitely a must do.
Thank you. Best, Rik
No I've seen some other people make spam but I never seen anybody make it in these round tens and this is brilliant.
Here in the United States the prices of spam in a can and anything that's like it skyrocketed during covid. As a matter of fact you couldn't even get it.
Now I can make my own using cuts of pork and your method and look how much I will get out of it❤❤❤!!!
BRILLIANT✓ as usual.
No I'm going to go get me some of those round things and I've already got pork in my freezer and I can mince it. And yes it will have the lovely layer of fat that is supposed to surround it.
Oh Rik, I'm so happy you did this. Thank you!.
Check out the formed ham on here ruclips.net/video/vIcTutnouXA/видео.html This is no going back when you can make your own. The shear quantity made out weighs the cost of the cans. Thank you. Best, Rik
Well, you inspired me again! The meat pressing tubes I bought from amazon have a thermometer with little silhouettes of animals and a line pointing from each to the desirable temperature. The pig points to 85ºC. I checked the Health Canada recommended safe temperature for ground pork and it is 71ºC, so you are about right!
Incidentally, ground pork is ~$16/kg here at present, and Spam is $4.50/100g. So homemade is about one third bought price.
Thank you. Better for you too! Less salt. Best, Rik
Used to have spam chips fried egg and beans after school back in the day great job again rik looks fantastic im going to have to order the mold to make it 🙂
Yes I remember that well - I tend to eat more spam and egg these days. Thank you. Best, Rik
Love to use spam in fried rice with peas. Good video!
Me too! Thank you. Best, Rik
Spam is gorgeous. We love it and still eat it every week x
Thank you. Best, Rik
Here in Hawaii we have the most consumption of spam in the whole U.S. 😃🤙🤙
Yes you do with some of the best ways to eat it too! Thank you. Best, Rik
Just ordered my ham tube. I think it will get plenty of use. Thank you for the recipe I will give it a go Sunday 👍
I'm sure you will have the use out of the tube. Once you make your own spam or formed ham there isn't any going back. The amount for the money says it all. Thank you. Best, Rik
I will have to get one of those tins to make it, nice one Rik
Mate this is a really easy recipe - check out the formed ham on here too! Thank you. Best, Rik
Omg I’m so excited! I was only saying the other day I wanted to make my own spam , so I would know exactly what was in it 😋thank you
Thank you. Best, Rik
Reminds me of school dinners when we used to get spam fritters which were lovely 😊
PEK makes some nice tins of chopped ham these days and can be cheap in B&M or Home Bargains.
I shopped in B&M when I was there a couple of years ago. I found the shop had some good products. Thank you. Best, Rik
From TANGA Tanzania i give u a big WOW lovely pork spam .
Thank you. Love to Tanga. Best, Rik
Thank you so much for this recipe! I got that lovely meat grinder, next I'll get that tube as well.
Thank you. Best, Rik
You are a brilliant chef,used to love spam as a kid mother used to fry it for us, excellent recipe Rik,
He has dumped a lot of the rubbish and simplified things in such a way a total amateur could knock up something really nice.
Yes I was was brought up with fried spam/luncheon meat chips, peas etc. Old school cooking at best. Thank you. Best, Rik
Yes I agree. This is a real easy recipe and is absolutely fool proof. Cannot be over cooked all made cooked in a day - And can be eaten in that day! However let it rest set up and use the next day! Thank you. Best, Rik
Well, Rik, that's a real treat 👍 Sometimes cheap n cheerful does the trick and I buy pork luncheon meat or Spam or brawn just for the memory
Good memory! Thank you. Best, Rik
Wow, really needed this recipe👍❤. Im gonna try to make this with beef and chicken. Great. Thx rik for the recioe❤👋🇫🇮
Thank you. Best, Rik
We had a family party. The spam sliders were a super hit. They were grilled on a black pan followed by pineapple slices on the same pan. Mayonnaise+Sriracha on top . Slider buns. Done 😊
Super!
I remember spam fritters at school, they were massive round discs of happiness.
Thank you. Best, Rik
Awesome! You could make all the different flavors like they have in Hawaii... (and improve them like you do). Even with ground turkey for the oven roasted turkey one. I bet you could add dried cranberries to it too You could go crazy and develop your own favorite spiced spam mix. Goggled and couldn't believe the price of the pork in Thailand, compared to the US... but then the wages are much higher in the US too (unless you are retired... then you are below poverty level). Spam is $4 for a 12oz can at Walmart here. Very interesting and thought provoking video, Chef! Shirley in NH
I must have about 35 good recipes I use when I make spam. Might have to put a couple up. Different prices all over the world. - Here you really have to some money to buy the beef or lamb. All imported. Chicken and pork is very reasonable. Most eaten meats. Thank you. Best, Rik
@@BackyardChef Wow you have more flavors than Hormel does! lol Seeing all the Spam lover members you have I think they'd like experimenting with your blends. Never thought, but any islander must deal with the same hassle as Hawaii with a shortage of farm/ranch land so most meat is imported. We are spoiled in the US... but it's all relative I guess. because we have a huge shortage of lamb up here. Shirley in NH
I never liked spam but I think you just changed my mind
Thank you. Best, Rik
This looks great! Where would you get the curing powder and accelerator? I’m in rural Australia- can’t even think of where I might ask for it! Not our supermarkets, that’s for sure.
I buy online - Thank you. Best, Rik
@@BackyardChef thanks for that!
Thx for the recipe !
Thank you. Best, Rik
Coincidentally, I watched the video of your making ham last night. Rik - could you post a link or give more info on the gizmo you used to further break down the ground pork? Thank you so much, this looks incredibly easy for such a lower cost and you know what went into - I bet the quality is so much better.
There are so many different company's making the same - here you go amzn.to/45f63XM just have a look around. You might get something like in an electrical store near you. Yes the quality is very high. Taste is fantastic! You can make a bindle more than it that can. Thank you. Best, Rik
@@BackyardChef Thank you Rik. I’ve never seen one like that here in the States. I had a large food processor but after 25+ years the motor died, now I don’t need that capacity, nor can I afford it. This smaller processor looks perfect for me! I appreciate all your information and learn a lot.
I loved spam fritters when I was a kid and still love spam on the bbq it's delicious 🤤
Thank you. Best, Rik
I gotta do this one of these days, really enjoy your recipes👍🏼
Thank you. Best, Rik
An interesting and different video. I do like Spam (shop bought) although it can be a little too salty, but I'll still eat it.
I wonder if you could soak it in the frig to take out some of the salt?
@@JaniceVineyard-kf6wm Yes boil it for a short time and a lot of the salt comes out into the water. Done the same with kipper but its hard to judge as I have had to sometimes then add a little salt.
Thank you. Best, Rik
That looks great. For those of us that never got the chance to taste it, for whom spam was just junk mail, or if lucky enough, something heard on a Monty Python's sketch, perhaps without a clue of what the heck they were talking about... let me ask you a couple of questions:
1) can it be eaten straight up without further cooking?
2) how long it lasts, and if it requires special measures to store it for a long time? can you freeze it?
3) There exists two teams there, as with the pizza in many places, of those loving pineapple with it, versus those who hate it? :-)
Thank you!
You can eat it immediately. Its fully cooked! If you let it set up. It can be frozen. I eat all mine within in a week. Can be used for anything - you would use chunks of ham in or slices - in sandwiches with some tomato, mayo - whatever you get the idea. Thank you. Best, Rik
Excellent channel lots of excellent recipes may I make a suggestion could you please make a beef rendang keep up the good work
Great suggestion! It is listed for making - probably use the pressure cooker - for quickness. Thank you. Best, Rik
It is a dish I have had my eye on for a few years too.
Technically, it is possible to get a round out of Spam, it'll just be a very small round.lol. Fried Spam, what's not to love. And with good bacon being hard to come by in Thailand, that's a big win. I'll never eat another burger now that the scales have fallen from my eyes. Thanks Ric.
Thank you. Best, Rik
Great job Rik , a lot of people turn there nose up at Spam but on a Sarnie with some Tommy K on it staple diet of food to take to work love it 😎😎👍👍
Well said. Thank you. Best, Rik
Proper food , cheers .
Thank you. Best, Rik
Thanks for that Rik 👍 boiled rice spam fried grilled or just cold with a fried egg is delicious
Agreed very much! Thank you. Best, Rik
Fab, grew up on Spam. Just wondering, have you heard of Joey Grey, it is a popular dish in Romany communities. Delicious served with great hunks of bread and butter. I think the viewers might like it
Help me out - I remember it being a pasty - mince in and fried or baked. Is this what you are referring to? Thank you. Best, Rik
@@BackyardChef it’s a stew, mage up of bacon, sausage, sliced potatoes, tinned tomatoes and a couple of oxo cubes. There are many variations among the travelling community.
@@jaynerobinson4960 Now I know - I will make it _ Yes I know exactly what it is. I'm getting old you know - starting to forget too many things! I will make it this week - have a look back in - there are uploads already scheduled. Looking forward to you telling me I got it wrong! Thank you. Best, Rik
It made my mouth water. Where do you get the thing to make the round loaf? I've never seen it here in the States. Thank you. I enjoy your show.
Thank you. Best, Rik
I am 65 years old and have eaten spam since I was younger it's Great cold in salad in sandwiches and fried
Agreed! Thank you. Best, Rik
Brilliant recipe and very well presented. I would make this but my Thai wife will not eat meat and I can't really warrant the outlay just for me. I might try the 'brick' and loaf tin method!!!
Thank you. Best, Rik
Hello, I have made this spam recipe a couple times now. I have found the process very easy to follow, with the results, outstanding. Always enjoyed fried spam and eggs for breakfast. I was wondering if you could use different meat combinations? Such as beef and pork or turkey,
I will be uploading different eventually. Thank you. Best, Rik
Fantastic videos love watching them, the mixer just used where did you get it from
Here you go amzn.to/40glDlz There are so many to choose from. Best, Rik
Where I live it's Tulip brand délice de jambon and tastes exactly the same but half price of Spam brand
Thank you. Best, Rik
Not full of additives to.great recipe.xx
Thank you. Best, Rik
What can be used instead of milk powder? Allergies.
Don't use it - Its optional. Thank you. Best, Rik
Never thought of making SPAM before and was surprised at how readily available the stainless steel press is here. Might give this one a try.
Did you renovate the kitchen? Looks great if you did!
All the best,
Eric
No mate - Eric, spam and formed ham is really simple to make and there are so many meals can be made with it. Thank you. Best, Rik
Been waiting for this one. Never realised so simple. Never paying £6 a can again!! Would you say the ratio is about 5g of cure per 1kg? Cheers Rik.
Yes indeed! Thank you. Best, Rik
rik just wondering can i use the same recipe for a sausage in skin recipe?
It will actually make sausages, Dave. Thank you. Best, Rik
👍🏻 Fascinating, thanks! I don't think I've ever seen spam in South Africa 🇿🇦 .. But we have several brands of "bully beef", which seems to be pretty much the same thing. But of course, instead of pork, based on beef (mostly tongue, my guess).
I've been considering attempting something like this using smoked eisbein coarsely chopped. If it ends up as brawn then that's ok, but I'll have learned a lesson or two 🤣
Good luck! Love to SA. Thank you. Best, Rik
❤wow thats wonderful ❤
Thank you. Best, Rik
Awesome. Guess I'll be buying loads of pork mince soon.
Can you use other meats to do this, or is that a different method.
Slightly different. Thank you. Best, Rik
OH YES! I've got to give this a go soonest, thanks Rik. Any idea how long will it keep in the fridge please? I'm guessing about a week? Expect it will also freeze well.
You guessed right on both. Thank you. Best, Rik
I'm definitely going to try this 😁👍
Thank you. Best, Rik
Wonderful! Thanks, so much. I'd love to try this. Where might I be able to purchase one of those forming tins? I've never seen one before today.
Online. There is a link in the description. Thank you. Best, Rik
Great video! Could you do something similar with British (i.e. not proper) corned beef?
I've listed it. Thank you. Best, Rik
@@BackyardChef Thanks!
You are right, nothing like years ago 😢 but Spam is great 👍
It sure is, plenty of uses. Thank you. Best, Rik
Brilliant recipe, apart from the economic side of making it, never forget all the preservatives in tinned stuff, there is no comparison with home made.
Just for curiosity, in my part of Italy two kilos of minced pork costs around £15, at the very least. Meat is much more expensive here than in the UK
Thank you. Best, Rik
Spam just seems to be ham? Will try this. Thanks Rik
Thank you. Best, Rik
You can't beat home made spam. Fried spam is the business.
Thank you. Best, Rik
Thankyou I like Spam but very expensive here however I don't think many of those ingredients readily available here sadly
Sorry to hear that. Thank you. Best, Rik
I absolutely love Spam ❤️
Thank you. Best, Rik