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.
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
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 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. ☺
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.
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!!
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
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!
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.
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
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).
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.
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 . . .☆
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!
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.
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.
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 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.
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.
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’
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
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.
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.
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 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
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.
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!!!
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.
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.
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!
Thanks. Necessary for some "old" people that ate too much Spam "back in the day' ! But, of course, in the future, when all we have is canned meat - - - - it will taste great!
I love Spam! It's one of my favorite comfort foods! But I have arthritis and it's hard as heck for me to open the can! I didn't like the old way with the key either, but I have an electric can opener, why can't they just can spam the ordinary way? It would make it so much easier for me and others who have a problem with opening cans!
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.
Same as hotdogs I always boil in water for few minutes until it smells throw the water rinse it then if you want it to brown a bit put back in the pan with bit of olive oil
Bear in mind also that any of SPAM's variants (Low-Sodium, SPAM Lite, etc) have chicken meat mixed in with the ham/pork. Be aware of what you're buying.
I can't believe how many people are communicating that they are going to try this. American people have been doing this for salted hams and meats for over a century.
I wonder exactly HOW MUCH salt and nitrates are lost after the FIRST boiling treatment? So...is it necessary to repeat the whole process? How many times, I wonder? Hmmm! Good presentation though! Well done!
I normally like salt, but seems spam has gotten too salty,, will try this,, oh,,, and do I have to use a stainless steel pan? or will any pan work,, guessing it would,, but thought I would ask.
I always send spam every time I send package to the Philippines now I can say to my family b4 cooking should boiled in water first & rinse the the water is clear b4 they fried 👍
When Rensing shouldn't you move the pieces around so the sides get rinsed... if they are stuck together the water won't rinse the sides because they're stuck to each other
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?
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 have to complement the author ... the story is easy to follow and the instructions are clear.
My congratulations!
Thanks
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 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.
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.
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!!
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
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
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.
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
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 😂🤣
This video was very interesting. I do not remember it being so salty when I was a kid.
i just watched your OG spam video and your editing has improved 10 fold
Gravy...I am working on it every day...lol
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).
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
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
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!
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
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.
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
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
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!!! 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 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.
It's such an eye opener! What to do, what to do. Down with nitrates.
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.
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.
I do this,then make sandwich with a little mayo and Dijon mustard with a fried egg on top,its wonderfully delicious
Your video is making me want to try spam again 🤗
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
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 😅
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.
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.
Just came across your channel and LOVE the content. Hope you are still doing videos. Especially Spam ones!
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😊😮❤
Thank you for this video. Now I can safely use all the cans in my cabinets!
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
Going to try this next time I make some Masubi. Hope it still turns out good!
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.
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.
Very helpful tip to rid of fat and nitrites!
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
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
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 do it with sausages. Never roast anymore. I make some holes with fork and boil them.
Thanks for the great idea! How's the difference in taste? After washing, I'll be using the air fryer.
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
If you're avoiding the nitrates, known to be carcinogenic, or causing cancer, then don't eat spam to be fully safe.
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.
Great idea ! Takes the extreme saltiness out. Thanks
Thank you for the tip, really works!
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.
Yes and the Anchovies are SALTY too😊 I can only Eat them with Rice with no Salt 🧂
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.
Cool I'm glad I seen this I always thought spam was a little too salty thanks
I love spam thank you so much for sharing 😊❤
i jazzed to end of the video 🤣, im going to try this thanks gor sharing...
Tnx for the cooking tip on Spam.
If I use hot and spicy spam will this remove those spices as well? 😊
Thank you for sharing the video. Love the music.
Sometimes the music is better than my voice...nah...not really. lol
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?
THIS WORKS GREAT FOR CAN ED HAM ALSO
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
I do like the low sodium spam; it's perfect just the way it is.
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!
GREAT!!! and the piano is great too!!!!
Thank you I learned something today 😎🇬🇧 just subscribed
Thanks. Necessary for some "old" people that ate too much Spam "back in the day' !
But, of course, in the future, when all we have is canned meat - - - - it will taste great!
Nitrates don't float
Thank you so much for sharing this video.
I love Spam! It's one of my favorite comfort foods! But I have arthritis and it's hard as heck for me to open the can! I didn't like the old way with the key either, but I have an electric can opener, why can't they just can spam the ordinary way? It would make it so much easier for me and others who have a problem with opening cans!
I love boiled spam! I ate a lot of it as a kid!
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.
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.
Same as hotdogs I always boil in water for few minutes until it smells throw the water rinse it then if you want it to brown a bit put back in the pan with bit of olive oil
I love your teriyaki fried spam, I make it often
Bear in mind also that any of SPAM's variants (Low-Sodium, SPAM Lite, etc) have chicken meat mixed in with the ham/pork. Be aware of what you're buying.
Yep. I only buy the Turkey :))
@@kristosvt Only the "Original" Spam is free of mechanically separated Chicken.
I love the video, but I also love the music. Who is playing? What is the band's name?
I’m doing this everytime I cook sausages, luncheon meats hotdogs etc to lessen salts.
Thank you, So Much!!
“Repeat the process.” Which process? From the beginning or just rinsing?
I rarely ate it growing up.I love it with eggs.
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
We are going to try Spam as we can’t afford the butchers prices! 😢
Thank you for sharing the video. I like this
You are welcome
Excellent, thank you for sharing
I can't believe how many people are communicating that they are going to try this.
American people have been doing this for salted hams and meats for over a century.
I wonder exactly HOW MUCH salt and nitrates are lost after the FIRST boiling treatment? So...is it necessary to repeat the whole process? How many times, I wonder? Hmmm! Good presentation though! Well done!
Very good . I learned
I normally like salt, but seems spam has gotten too salty,, will try this,, oh,,, and do I have to use a stainless steel pan? or will any pan work,, guessing it would,, but thought I would ask.
i think any pan would work, just need to boil it like in the video
I always send spam every time I send package to the Philippines now I can say to my family b4 cooking should boiled in water first & rinse the the water is clear b4 they fried 👍
Awesome! Thanks for sharing!
very interesting! i' have hickory smoked spam boiling as I write this. :)
i desalinated but now it has no taste lol as expected. i will add salt and pepper to taste
Never try this to Spam but I did to hotdogs. Hotdogs is loaded with salt too. I think its a good idea ifI tried this to Spam.
Buy the lower sodium kind . You could try Celebrity canned meat , very little salt and made in Denmark .
You can do this with bacon. Than drain, before browning. I get bacon from meat dept. Still it can be salt, do to curing.
When Rensing shouldn't you move the pieces around so the sides get rinsed... if they are stuck together the water won't rinse the sides because they're stuck to each other
Ive always rinsed SPAM after slicing it. I also rinse weiners before cooking.