No need to argue that it is a good way to remove the salt. Usually eats a can of SPAM because of fast and convenient , it seems too much time consumption against this purpose.
Oh my! I am going to try this on a can of SPAM this week! I’ve always loved SPAM, but don’t have it often. This will make me feel better about treating myself to it!! Thank you!!
I can't believe how well this works. I've always liked Spam, but I've felt a little sheepish due to its reputation for chemical, saltiness, and not being cool. This method transforms Spam into something I really enjoy eating and feeling good about.
Thank you for the great video! I love spam but i think the light and low sodium are different tasting. This recipe helps me feel better. After my heart attack i need to watch the sodium and with your method I feel more in control. Have a great 2024!
Simple and to the point. You really didn't waste a move other than using a knife instead of your fingers to separate the slices. I'm subscribing because I want to see what else you have.
That's why it's called SPAM, because it is spamming you with tons of sodium, which incidentally the meaning of `spamming` did come from Spam meat (Monty Python reference). I love Spam too & I have boiled it before for years to remove salt. Boiling to remove salt also works on other salty stuff, like hotdogs & sausages. I additionally try to control blood pressure by also putting potassium chloride (such as from NoSalt or ZeroSalt products) in my foods to balance out & counteract the sodium chloride (table salt). There are other products that blend potassium & chloride together to help blood pressure while also keeping the attractive savoriness that comes from just sodium salt. Maybe SPAM does stand for "Salt Pummels A Moose". 10/26/24
I don't like SPAM because it's so salty. But I stumbled upon your tutorial, and seeing how easy it is to de-salt it, I'm willing to give it another shot. It'll be the first time in about 50 years that I'll have eaten SPAM. It's on my grocery list now. Like it or not, I appreciate you sharing your knowledge. ☺
My wife loves spam and it's a once-a-year thing for us because of the nitrates and sodium but this is a great idea and I'm gonna share it with her to see if we can make it a once-a-semester thing!
I've made your salt removed SPAM a few times now... really enjoy it. One slight deviation - I make a bit more of your sauce and after the SPAM is cooked, I throw some pineapple rings in the pan and add a bit more sauce. They go great with SPAM
Wow! I am literally enjoying my SPAM right now after having removed the salt and nitrates as you instructed here! This particular can is Maple SPAM. Some of the sweetness has remained, but I’m going to put a bit of maple syrup on it just for fun and yum! Thanks for this video!!
@ Yep! I’m so glad you just added your comment! It reminded me of this video! I think I’ll grab a can of SPAM for tomorrow, follow his instructions again, and treat myself to fried SPAM here in 2025!
For those who don't know, Sailors have been doing this for hundreds of years. They used to carry salted meat on their ships when they sailed across the ocean. The journey would take months. Salted meat was the only way make meat last the whole journey. But you can't eat salted meat straight. Way too salty. So sailors had to boil the meat first to remove the salt. Then they threw out the salty water. Only then was the meat usable for cooking.
For us older folks that grew up on Spam way back in the late 50s and into the 60s, that need less sodium, and still like Spam, when we're into our 70s, this vid gives me something to once again enjoy Spam without the guilt, and my doc's admonitions.
Tried the 15/15 method. Works great. I use 9.5 oz. storage containers for freezing/fridge. If you blanch 2 cans you'll need 3 containers. (Clear w/ purple lids).
Thank you!!! Worked like a charm! Although I had to do boil it twice ( I didn’t mind at all) I really enjoyed it. It wasn’t salty at all. It was PERFECT!!!
I love this! I'm on a very restricted sodium intake due to kidney disease and even the 25% less sodium still have a lot of salt! I'm going to try this today. Thanks for better way to remove sodium 😊
All variants use 'mechanically separated chicken' as a filler. This process probably lowers the sodium by more than 50-60%. (Just a guess). Stick with the original!
Thank you after watching this, I did much the same but then sprayed some liquid smoke on each piece and brushed it with some maple syrup, and store it in a container before frying, it's pretty good.
6/30/2024 I’ve been boiling SPAM for a long time to remove salt and fat. After watching your video I realized that I do not do the second stage by letting it sit. The boiling time is essential as well as the resting time to do this properly. Thank you for sharing ❤
@@masterb5683 I tried it today and agree it leaves it tasting too washed out. I will try boiling just 10 minutes and setting 10.... There has to be a way to reach a happy medium
Fried eggs and SPAM 😁. That was one of my favorite breakfast dishes. When I was growing up there was always a couple cans of spam in the cabinet. I've had many fried spam sammichs lol. I will definitely be trying this soon. For one because sodium affects me a lot differently now compared to when I was younger. Everything AFFECTS me differently now😆😆😆. I haven't had a spam sammich in years but it's going on the grocery list now. I'll let ya know how my concoction turns out. Thank you very much for bringing this to me 😁😁😁. Thank you Sir.
I live in Hawai'i and our spam cans are not decorated hawaiian design and your enjoyed your spam and learned a lot if the boiling process and I do before I cook and I love sauce and I definitely try. Mahalo nui
Met a guy from Hawaii. Arrogant, to say the least. Made some musubi and we tried it, like eating damp salt. He's probably dead (proudly) from high blood pressure now. Aloha . . .☆
Corn fritters goes great with spam. I slice up a nice tomato as a side dish also. Nice cheap hardy filling meal. I fry my spam in a medium non stick fry pan using 2 tbsps of saved bacon grease.
I’m a new subscriber and just ordered my slicer from Amazon. Really enjoyed your no nonsense presentation. Looking forward to more recipes. I think i might top with Sweet Baby Ray’s BBQ sauce.
Need an independent laboratory to re-analyze the salt and sodium nitrate content after this process he did. Not conclusive, I will take this video like a grain of salt.
I do that with all my processed meats. It's a shame that we have to do that though. Buying ready made foods was supposed to help us cooking from scratch.
There is a huge misconception in this video. The biggest health threat from nitrate/nitrite cured meats isn't from the presence of nitrates/nitrites that are soluble that you can leach out. The problem with curing meats with nitrate/nitrite salts such as potassium nitrate and sodium nitrite ("meat curing salts") is that the these *react with the meat to form nitrosamines*. Nitrosamines are carcinogenic and are intimately mingled with the meat itself. You can't adequately remove these by leaching them out with water. The only way to avoid them is to not eat any meats cured with nitrates or nitrites or even with celery products, which is a sneaky way processed meat manufacturers can claim that they didn't use any nitrites or nitrates. It doesn't matter; the meat sill forms nitrosamines whether the nitrates/nitrites are from other sources such as celery and sea salt. Why are nitrosamines a problem? They are known to be carcinogens. This is firmly established. The presence of nitrosamines in cured meats/processed meats are what make processed meat a class 1 carcinogen, ranked alongside asbestos and cigarettes. (Let me address the objection that's forming in a lot of reader's minds: class 1 doesn't mean how much or how potently it causes cancer, but how *certain* we are that they cause cancer. Saying that spam and other processed meats are class 1 carcinogens doesn't mean they are "as carcinogenic" as cigarettes and asbestos, but that we are as certain that they cause cancer as we are that cigarettes and asbestos cause cancer.)
Dangerous video...how so? I do not know if anyone died from SPAM, especially if they removed the salt to some degree. Could you enlighten me with some scientific facts and not by the same govt agency that said that the Covid vaccine caused no harm. Thanks, awaiting your reply.
I do like to simmer my "uncured" hot dogs this way. It helps. Had a can of spamish Celebrity ham from the Dollar Tree yesterday. Made a version masubi, without additional sugar, though. I just take a teaspoon of apple cider vinegar after, as that seems to break up the toxins from the sodium nitrate, which gives me inflammatory arthritis. I have also tried simmering with a little apple cider vinegar. Also frozen shrimp/prawns have sodium phosphate, so I like to put a little vinegar and lemon in the cooking water to flush that out.
Love Spam/Treet was raised on it. Don't use much salt at all. Going to try this hope it works.Thanks for the video. Need a slicer, all we got is WalMart hope they got one.
I cant have much sodium, nitrates or nitrites due to Menieres disease. This is awesome, love Spam. I bet this would lower calories a bit too. I subbed to your channel.
Spam is made by churning meat into a soft paste and mixing in salt and nitrites. Boiling it as slices only removes a small portion of the dreaded nitrite.
I just wanted to add that I use a rolling boil of water to quickly cook small cubes of chicken and pork. The soft moist meat is used in salads, soups and chilies , etc. The rolling boil is used to tenderize hearts and gizzards fileted from their white gristle. Tasty.
Original Spam has 770 mg/serving. I've tried this process and would guess it removes about half the sodium. (Based on taste). I want to see a lab test. Could be interesting!
How do you know if this process really removes nitrates from spam? I think you can tell if salt is removed because it will taste less salty after this process but how about the nitrates?
nitrite canot be removed from spam: the nitrite is chemically bound to the myoglobine molecules of the meat to give it a nice pinkish meat colour. If iit would be chemically possible to unbound this permanent bound you will obtain a muddy/greyish unpleasantly looking substance. Since even after cooking and rinsing the colour remains the same the nitrite is still bound to the meat myoglobine molecules. Sodium content however will be reduced a bit using this method, so are some of the water soluble nutrients inside the meat paste.
I love SPAM! In my grade school cafeteria they boiled SPAM for sandwiches. Not many kids liked it so I was always able to have 2. Love SPAM fried, with scrambled eggs.
I love spam, I buy the Lite Spam and only have it once in awhile. My daughter said it was gross and full of fat. So I compared it the salad dressing she was smothering her salad with. The spam was lower in fat than her salad dressing. I’m going to try your method even with the Lite Spam. It can’t hurt
Interesting experiment! I used a big spaghetti pot with a bunch of water in it (how much? Doesn’t matter…but the more the merrier, I’ll explain). I used the original SPAM, sliced it as described, and ended up with 9 pieces-the ends I discarded as they sort-ta fell apart. I also thought upon watching the ‘slabs’ chaotically dance in the water as it reached a rolling boil (I put the slabs in when the water was at hot tap temp)…that the slabs would fall apart before the 15 minute boiling time was up (but they did not…what type of glue do they use to keep all that ‘meat’ together!?). As I watched the water (they entire time…it takes a long time to get so much water to boil!). I noticed the grease and white fat spots come to the top and too the slabs did also before the water reached a boil…! So, thinking that I don’t want to go through another cession of this I used a ladle to skim off the grease and floating fat…and replaced the water with an equal ladle full of cold water. This made the boil calm for a few shot seconds and allowed me to again skim off more of the top dregs/slag! It worked well! This saved me from going through another costly electrical charge boiling up fresh cold water. I also decided to dump the boiling water at about a bit past 15 minutes as I skimmed even more junk as the stove was turned off, into my steel sink through a spaghetti colander as it was dunked in a sink full of cold water (drain plug in sink). I believe that dumping boiling water down the drain through my garbage disposal could be detrimental to the system…So I cool the boiling water first diluting it in the sink full of cold water. I patted the slabs in paper towels and put all but one in a sealed container and ‘one’ I immediately fried and ate-there was some salt taste and the thickness of the slab was reduced by half after frying. Bottom line and why I did this? I’m now prepared for the coming utility terrorists attack and so this was only a test to see if it would be worth it to store SPAM. For me living in a totally electric household…it is a NO! I have a way to cook, get water, and keep warm, and remove wastes…but the amount of effort and materials to boil so much water just to remove the salt (I have to, so say the docs), is not worth it-even if the slabs really did taste great. If I can boil water electrically then I don’t have an emergency and so there are better things for me to eat. But I thank you for the info and experiment and I will be checking what else you are…’cooking up’
Nice video man and I'm going to give this a try, so impressed with your channel that I subscribed right after watching this video, keep up the good work!!!
Boiling sliced Spam can help reduce its salt content, but it won't remove nitrates or fats. To reduce salt, you can boil the Spam slices for about 30 minutes and then rinse them with cool water. This process helps leach out some of the salt, but the nitrates and fats will remain.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I have to complement the author ... the story is easy to follow and the instructions are clear.
My congratulations!
Thanks
No need to argue that it is a good way
to remove the salt. Usually eats a can of
SPAM because of fast and convenient ,
it seems too much time consumption
against this purpose.
Oh my! I am going to try this on a can of SPAM this week! I’ve always loved SPAM, but don’t have it often. This will make me feel better about treating myself to it!! Thank you!!
I can't believe how well this works. I've always liked Spam, but I've felt a little sheepish due to its reputation for chemical, saltiness, and not being cool. This method transforms Spam into something I really enjoy eating and feeling good about.
chemicals im fine but the 3600mg of sodium is a big no!
spam doesn't have chemicals in it lol; geez
@@PNW_Sportbike_Life
nitrate!
Buy low sodium spam
how does boiling and cooling the spam remove the nitrate if it has been marinated in it?
Thank you for the great video! I love spam but i think the light and low sodium are different tasting. This recipe helps me feel better. After my heart attack i need to watch the sodium and with your method I feel more in control. Have a great 2024!
After your heart attack you still want to eat that thing? Do you have a death wish, well good luck.😂😂😂
Simple and to the point. You really didn't waste a move other than using a knife instead of your fingers to separate the slices.
I'm subscribing because I want to see what else you have.
My blood pressure thanks you! I love SPAM but, there's enough sodium in it to drop a bull moose. Definitely gonna try this
avg person can take 2000mg a day but this has doubke! nearly 4000mg of sodium is nuts
And if you have Ménière's Disease this sodium is waaaay tooooo much !
I'm going to try this just to see if I could have a cracker & spam
Light Boil it in water first. Dump water then let sit in room temp water, problem solved
That's why it's called SPAM, because it is spamming you with tons of sodium, which incidentally the meaning of `spamming` did come from Spam meat (Monty Python reference). I love Spam too & I have boiled it before for years to remove salt. Boiling to remove salt also works on other salty stuff, like hotdogs & sausages. I additionally try to control blood pressure by also putting potassium chloride (such as from NoSalt or ZeroSalt products) in my foods to balance out & counteract the sodium chloride (table salt). There are other products that blend potassium & chloride together to help blood pressure while also keeping the attractive savoriness that comes from just sodium salt. Maybe SPAM does stand for "Salt Pummels A Moose".
10/26/24
@@robwebnoid5763 no it's not actually. Specially. Processed. American. Meat. SPAM. The salt is literally just so it's not gonna spoil in the can
I don't like SPAM because it's so salty. But I stumbled upon your tutorial, and seeing how easy it is to de-salt it, I'm willing to give it another shot. It'll be the first time in about 50 years that I'll have eaten SPAM. It's on my grocery list now. Like it or not, I appreciate you sharing your knowledge. ☺
Why don't you just buy low sodium spam.
It's not knowledge it's called common sense
@@nickyguidice5979its knowledge not common sense and not everyone knows abt this.
@@nickyguidice5979low sodium makes no difference, its only 25 percent less
@@nickyguidice5979Low sodium Spam still has a ton of sodium.
My wife loves spam and it's a once-a-year thing for us because of the nitrates and sodium but this is a great idea and I'm gonna share it with her to see if we can make it a once-a-semester thing!
Thank you
You live once. I'm not really worried about the nitrates and sodium. It's bacon and eggs almost every day.
you are an idiot if you think you are putting your self in harm if you eat it 5 times a year.. lol once a year
Spam & Egss
1:32
I've made your salt removed SPAM a few times now... really enjoy it. One slight deviation - I make a bit more of your sauce and after the SPAM is cooked, I throw some pineapple rings in the pan and add a bit more sauce. They go great with SPAM
Wow! I am literally enjoying my SPAM right now after having removed the salt and nitrates as you instructed here! This particular can is Maple SPAM. Some of the sweetness has remained, but I’m going to put a bit of maple syrup on it just for fun and yum! Thanks for this video!!
Literally? Oh, I thought you were figuratively enjoying your spam.
@ Yep! I’m so glad you just added your comment! It reminded me of this video! I think I’ll grab a can of SPAM for tomorrow, follow his instructions again, and treat myself to fried SPAM here in 2025!
My husband was a heart patient. I've been doing this with ham, bacon, spam, corned beef etc. for many years. Always works great. 🙂
👍👍
i just watched your OG spam video and your editing has improved 10 fold
Gravy...I am working on it every day...lol
For those who don't know, Sailors have been doing this for hundreds of years. They used to carry salted meat on their ships when they sailed across the ocean. The journey would take months. Salted meat was the only way make meat last the whole journey.
But you can't eat salted meat straight. Way too salty. So sailors had to boil the meat first to remove the salt. Then they threw out the salty water. Only then was the meat usable for cooking.
Is this how the sea became salty? 😂
@@f430ferrari5that's the legend came from why the sea is salty.
TBE ............I was always wondering ???????? THANKS BRO !!!!!!
@@f430ferrari5Yes, from salted meat and sailor’s urine.
In Alaska we do not remove the slats and nitrates. We mix it with meats like Moose and Reindeer to add salts and fat
So would you call it Smoose or Spoose? 🤔
All the better to keep the slats.
@@rickyusa1000 😂🤣
For us older folks that grew up on Spam way back in the late 50s and into the 60s, that need less sodium, and still like Spam, when we're into our 70s, this vid gives me something to once again enjoy Spam without the guilt, and my doc's admonitions.
glad I could help
This video was very interesting. I do not remember it being so salty when I was a kid.
The first video I watched about this said 5 and 5. I'll have to try this 15/15 method.
Tried the 15/15 method. Works great. I use 9.5 oz. storage containers for freezing/fridge. If you blanch 2 cans you'll need 3 containers. (Clear w/ purple lids).
Thank you!!! Worked like a charm! Although I had to do boil it twice ( I didn’t mind at all) I really enjoyed it. It wasn’t salty at all. It was PERFECT!!!
I love this! I'm on a very restricted sodium intake due to kidney disease and even the 25% less sodium still have a lot of salt! I'm going to try this today. Thanks for better way to remove sodium 😊
All variants use 'mechanically separated chicken' as a filler. This process probably lowers the sodium by more than 50-60%. (Just a guess). Stick with the original!
If you're avoiding the nitrates, known to be carcinogenic, or causing cancer, then don't eat spam to be fully safe.
Even worse, nitrates shorten your telomeres - which are the death clocks of cells. When they shorten to zero the cell dies.
Thank you after watching this, I did much the same but then sprayed some liquid smoke on each piece and brushed it with some maple syrup, and store it in a container before frying, it's pretty good.
Glad it helped
6/30/2024 I’ve been boiling SPAM for a long time to remove salt and fat. After watching your video I realized that I do not do the second stage by letting it sit. The boiling time is essential as well as the resting time to do this properly. Thank you for sharing ❤
How does it taste when you fry it, after removing some of the salt like this?
@@GrandmaGigglestried it and it doesn’t taste like Spam. I’m ok with Spam as it is since I don’t eat it everyday. 😀
@@masterb5683 I tried it today and agree it leaves it tasting too washed out. I will try boiling just 10 minutes and setting 10....
There has to be a way to reach a happy medium
I should’ve looked this up before hand. My spam was so salty it made me sick, I will start doing this now
it does have 4000mg of sodium
Fried eggs and SPAM 😁. That was one of my favorite breakfast dishes. When I was growing up there was always a couple cans of spam in the cabinet. I've had many fried spam sammichs lol.
I will definitely be trying this soon. For one because sodium affects me a lot differently now compared to when I was younger. Everything AFFECTS me differently now😆😆😆.
I haven't had a spam sammich in years but it's going on the grocery list now.
I'll let ya know how my concoction turns out.
Thank you very much for bringing this to me 😁😁😁.
Thank you Sir.
I live in Hawai'i and our spam cans are not decorated hawaiian design and your enjoyed your spam and learned a lot if the boiling process and I do before I cook and I love sauce and I definitely try. Mahalo nui
In Hawaii we fry the spam in teriyaki sauce then wrap with rice and nori (seaweed) and enjoy a spam musubi! It’s so good…we all love it!
There's also salt in soy sauce, so it must be a VERY salty meal.
Hawaiians have raised Spam to an art form.
Met a guy from Hawaii.
Arrogant, to say the least.
Made some musubi and we tried it, like eating damp salt.
He's probably dead (proudly) from high blood pressure now.
Aloha . . .☆
@@ch1766 I use low salt soy sauce
the last thing spam needs is more salt
Can you do a follow up and turn the SPAM into a pig again, we know it can be done
Corn fritters goes great with spam. I slice up a nice tomato as a side dish also. Nice cheap hardy filling meal.
I fry my spam in a medium non stick fry pan using 2 tbsps of saved bacon grease.
It's such an eye opener! What to do, what to do. Down with nitrates.
I love everything about this video. It feels like my grandma is showing me how to remove salt and nitrates from spam.
I’m a new subscriber and just ordered my slicer from Amazon. Really enjoyed your no nonsense presentation. Looking forward to more recipes. I think i might top with Sweet Baby Ray’s BBQ sauce.
Yea! On the charcoal grill !
Mmmmh
Getting a Charlie Brown vibe listening to that music! Was a huge Spam eater back in the day wish I knew this then!! Good video Thanks
Your video is making me want to try spam again 🤗
I'm trying this little trick on smoked sausage; it should work even if it gets a little salt and some fat I will be happy
Need an independent laboratory to re-analyze the salt and sodium nitrate content after this process he did. Not conclusive, I will take this video like a grain of salt.
agree
he says removes. not how much. some maybe?
I do that with all my processed meats. It's a shame that we have to do that though. Buying ready made foods was supposed to help us cooking from scratch.
Nobody cares dude.
Do you need an Independent laboratory to inspect everything you watch or hear ? Or just a select few things?
It look very yummy ,and healthy to ear specially salt is cooked out .in South Africa we call it Bully Beaf (Beef)😂..will definately try 😅
1:00 I agree, the slicer is the way to go!
I love my slicer
Amazon has them for about $10.00. I've got one and love it. Much easier than hand slicing.
@@richardmerriam7044 Plus the slices are perfectly even. I always use my slicer for SPAM.
For years I have soaked bacon, lunch meat, and Spam in hot tap water for no more than a minute. Then I dry it off and fry it, works like a charm.
Thank you for the tip, this will be helpful when I crave for spam someday.
There is a huge misconception in this video. The biggest health threat from nitrate/nitrite cured meats isn't from the presence of nitrates/nitrites that are soluble that you can leach out. The problem with curing meats with nitrate/nitrite salts such as potassium nitrate and sodium nitrite ("meat curing salts") is that the these *react with the meat to form nitrosamines*. Nitrosamines are carcinogenic and are intimately mingled with the meat itself. You can't adequately remove these by leaching them out with water. The only way to avoid them is to not eat any meats cured with nitrates or nitrites or even with celery products, which is a sneaky way processed meat manufacturers can claim that they didn't use any nitrites or nitrates. It doesn't matter; the meat sill forms nitrosamines whether the nitrates/nitrites are from other sources such as celery and sea salt.
Why are nitrosamines a problem? They are known to be carcinogens. This is firmly established. The presence of nitrosamines in cured meats/processed meats are what make processed meat a class 1 carcinogen, ranked alongside asbestos and cigarettes. (Let me address the objection that's forming in a lot of reader's minds: class 1 doesn't mean how much or how potently it causes cancer, but how *certain* we are that they cause cancer. Saying that spam and other processed meats are class 1 carcinogens doesn't mean they are "as carcinogenic" as cigarettes and asbestos, but that we are as certain that they cause cancer as we are that cigarettes and asbestos cause cancer.)
Excellent and informative response to this otherwise misleading and dangerous video.
Thank you!
I need a scientist on my team...want the job..I pay with cans of SPAM.
Dangerous video...how so? I do not know if anyone died from SPAM, especially if they removed the salt to some degree. Could you enlighten me with some scientific facts and not by the same govt agency that said that the Covid vaccine caused no harm. Thanks, awaiting your reply.
Just came across your channel and LOVE the content. Hope you are still doing videos. Especially Spam ones!
Thank you for this video. Now I can safely use all the cans in my cabinets!
I do like to simmer my "uncured" hot dogs this way. It helps. Had a can of spamish Celebrity ham from the Dollar Tree yesterday. Made a version masubi, without additional sugar, though. I just take a teaspoon of apple cider vinegar after, as that seems to break up the toxins from the sodium nitrate, which gives me inflammatory arthritis. I have also tried simmering with a little apple cider vinegar. Also frozen shrimp/prawns have sodium phosphate, so I like to put a little vinegar and lemon in the cooking water to flush that out.
God bless you for sharing this ! Family loves Spam but not the sodium ! We are seniors with high blood pressure and sodium is dangerous.
Love Spam/Treet was raised on it. Don't use much salt at all. Going to try this hope it works.Thanks for the video. Need a slicer, all we got is WalMart hope they got one.
That’s perfect idea to get rid of excess sodium to already low sodium spam. I will do the same to my favorite SPAM. Thanks for sharing😊😮❤
I do it with sausages. Never roast anymore. I make some holes with fork and boil them.
I cant have much sodium, nitrates or nitrites due to Menieres disease. This is awesome, love Spam. I bet this would lower calories a bit too. I subbed to your channel.
I do this,then make sandwich with a little mayo and Dijon mustard with a fried egg on top,its wonderfully delicious
Very helpful tip to rid of fat and nitrites!
Spam is made by churning meat into a soft paste and mixing in salt and nitrites.
Boiling it as slices only removes a small portion of the dreaded nitrite.
Finally someone with some sense.
I just wanted to add that I use a rolling boil of water to quickly cook small cubes of chicken and pork. The soft moist meat is used in salads, soups and chilies , etc. The rolling boil is used to tenderize hearts and gizzards fileted from their white gristle. Tasty.
Any idea how much sodium it actually removes. Even removing half of the less sodium is still a relatively high sodium per only 2 oz
Original Spam has 770 mg/serving. I've tried this process and would guess it removes about half the sodium. (Based on taste). I want to see a lab test. Could be interesting!
We loved your video. We watched the long form from 2021. Thanks for the tips. Guess what we’re having for breakfast tomorrow?😊😊
Corn Flakes?
Thanks for this! How much sodium and nitrites does this approximately remove for each iteration?
Not nearly enough. This video is a joke.
If I use hot and spicy spam will this remove those spices as well? 😊
i jazzed to end of the video 🤣, im going to try this thanks gor sharing...
This has to be one of the helpful spam videos ❤
Going to try this next time I make some Masubi. Hope it still turns out good!
Lmao, this is amazing common sense. Thank you so much for posting.
How do you know if this process really removes nitrates from spam? I think you can tell if salt is removed because it will taste less salty after this process but how about the nitrates?
Great idea ! Takes the extreme saltiness out. Thanks
I love spam thank you so much for sharing 😊❤
Thank you for the tip, really works!
nitrite canot be removed from spam: the nitrite is chemically bound to the myoglobine molecules of the meat to give it a nice pinkish meat colour. If iit would be chemically possible to unbound this permanent bound you will obtain a muddy/greyish unpleasantly looking substance. Since even after cooking and rinsing the colour remains the same the nitrite is still bound to the meat myoglobine molecules. Sodium content however will be reduced a bit using this method, so are some of the water soluble nutrients inside the meat paste.
I love SPAM! In my grade school cafeteria they boiled SPAM for sandwiches. Not many kids liked it so I was always able to have 2. Love SPAM fried, with scrambled eggs.
Will start doing this from now on. Thanks for sharing!
Thank you for the tip. It's valuable & helpful! I stay away from eating spam because it's full of sodium. It's too salty for me.
I love spam, I buy the Lite Spam and only have it once in awhile. My daughter said it was gross and full of fat. So I compared it the salad dressing she was smothering her salad with. The spam was lower in fat than her salad dressing. I’m going to try your method even with the Lite Spam. It can’t hurt
Thank you for sharing the video. Love the music.
Sometimes the music is better than my voice...nah...not really. lol
Interesting experiment! I used a big spaghetti pot with a bunch of water in it (how much? Doesn’t matter…but the more the merrier, I’ll explain). I used the original SPAM, sliced it as described, and ended up with 9 pieces-the ends I discarded as they sort-ta fell apart. I also thought upon watching the ‘slabs’ chaotically dance in the water as it reached a rolling boil (I put the slabs in when the water was at hot tap temp)…that the slabs would fall apart before the 15 minute boiling time was up (but they did not…what type of glue do they use to keep all that ‘meat’ together!?). As I watched the water (they entire time…it takes a long time to get so much water to boil!). I noticed the grease and white fat spots come to the top and too the slabs did also before the water reached a boil…! So, thinking that I don’t want to go through another cession of this I used a ladle to skim off the grease and floating fat…and replaced the water with an equal ladle full of cold water. This made the boil calm for a few shot seconds and allowed me to again skim off more of the top dregs/slag! It worked well! This saved me from going through another costly electrical charge boiling up fresh cold water. I also decided to dump the boiling water at about a bit past 15 minutes as I skimmed even more junk as the stove was turned off, into my steel sink through a spaghetti colander as it was dunked in a sink full of cold water (drain plug in sink). I believe that dumping boiling water down the drain through my garbage disposal could be detrimental to the system…So I cool the boiling water first diluting it in the sink full of cold water. I patted the slabs in paper towels and put all but one in a sealed container and ‘one’ I immediately fried and ate-there was some salt taste and the thickness of the slab was reduced by half after frying.
Bottom line and why I did this? I’m now prepared for the coming utility terrorists attack and so this was only a test to see if it would be worth it to store SPAM. For me living in a totally electric household…it is a NO! I have a way to cook, get water, and keep warm, and remove wastes…but the amount of effort and materials to boil so much water just to remove the salt (I have to, so say the docs), is not worth it-even if the slabs really did taste great. If I can boil water electrically then I don’t have an emergency and so there are better things for me to eat. But I thank you for the info and experiment and I will be checking what else you are…’cooking up’
Dammit dude...it just spam 🤣😂🤣😂
@@shinelife6244, Ditto. Its just spam.
Wowza…😂
I gave up spam 2 yrs ago, well this is a good idea. I might as well do the same thing.
Thanks for the great idea! How's the difference in taste? After washing, I'll be using the air fryer.
Nice video man and I'm going to give this a try, so impressed with your channel that I subscribed right after watching this video, keep up the good work!!!
Thank you for subscibing.
Hey I'll give it a try and I really enjoyed the Charlie Brown moment. For those who don't understand I was talking about the piano music
I tried it it gets rid of that little taste and every time I open a can of it My dachshund and goes crazy
GREAT!!! and the piano is great too!!!!
Could you do this with sausage, too? Like, remove the skin and boil the meat of summer sausage and brats?
It's just as easy to make your own homemade Spam as it is to make meatloaf. That way you can control the salt, and there's no nitrates.
Interesting video! Great idea. Thanks for posting..
Did a taste test last week. Spam lite was the best.
I just came across your video and was wondering if the same can be done for sausages and hotdogs?
Cool I'm glad I seen this I always thought spam was a little too salty thanks
Doesn't this wash out all the flavor?
Yes, but sodium is bad for your body. You can take the boiled slices of spam and then lightly grill it in a pan, and add your own healthier flavor.
And any nutrition value
Like this demo better than previous one. Where can the slicer and strainer be purchased?
look above
My dollar tree has a similar strainer.
Got my slicer from Amazon (about $10.00). Strainer or colander will work. Buy them anywhere.
I actually love spam. I will definitely try this even the 25% less sodium has too much salt in it.. good thing to have on hand for emergencies also
Thanks for this new INFO FOR ME...
Thank you I learned something today 😎🇬🇧 just subscribed
Tnx for the cooking tip on Spam.
2:55 what is the reason for covering 15minutes ?
“Repeat the process.” Which process? From the beginning or just rinsing?
Thank you for sharing the video. I like this
You are welcome
Excellent Spam music!
It’s still highly processed food, there are healthier choices available. And how do we know that this removes the nitrates?
After 15 mayb a second bath of clear boiled water sit 15 then drain rinse in cold water
Thank you for sharing. Glad to know this. ❤
Thank you so much for sharing this video.
Very good idea, thanks
Boiling sliced Spam can help reduce its salt content, but it won't remove nitrates or fats. To reduce salt, you can boil the Spam slices for about 30 minutes and then rinse them with cool water. This process helps leach out some of the salt, but the nitrates and fats will remain.
Excellent! 😉👍
I love boiled spam! I ate a lot of it as a kid!