SPAM Homemade Recipe Hawaii Lunch Meat BBQ Champion Harry Soo SlapYoDaddyBBQ.com
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- Опубликовано: 11 сен 2024
- Spam is a staple in Hawaii and many countries around the world. Harry shows how he makes homemade Spam. Spam Museum tinyurl.com/y2.... Click “SHOW MORE” for links and info.
7 lb pork butt coarse ground (1/4 cutting die on grinder)
1.5% salt by weigh of pork = 48 grams or 1.7 oz by weight of salt (use scale)
1 cup water + 4 TBS sugar + 4 TBS potato starch + 2 TBS ground celery seed + 1 TBS granulated garlic + ½ TBS onion powder
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#HarrySoo #SlapYoDaddyBBQ #SPAM
This has to be better than the mystery meat/salt block in a can. Everyone at work is turning on to smoking/grilling at home and have commented they are now ruined for eating out. We are taking back our food! Thank you for being a huge part of that trend Mr. Soo!
I have been looking to cook SPAM for a while now and I've been all over the net and back again. A few things I've learnt, which may help you get a better comparison are:-
1) Let the salt, herbs and spices [not water] work their magic overnight in the fridge. You may have gotten more bang for your buck with the celery seed having more time to cure the meat.
2) Grind the meat twice, separating the meat from the fat and grinding them individually.
3) Use a food processor. Blend spiced meat 1st, then after a smooth paste add fat and iced water to prevent mixture heating up too much.
These little tweaks would give you a much better comparison and a far superior product, but still in line with the original style [or lack of] of SPAM.
Good effort Harry for 1st time.
Thanks for the suggestions Zak
Just found your comments and suggestions. Totally agree with the 2 x minced. I tried this recipe and did 3 x minced (1 x mince, 2 x food processor) and it was naturally so much smoother. Superior to my last attempt. Thanks for the suggestion, I simply and naively followed the directions without thinking it through.
I ate spam for many years growing up. I've always enjoyed it with eggs or rice or musubi. Your spam looks much tastier. Looking forward to the next Spam I am video to drop! Excellent job Harry!
The difference between your home made spam and the canned spam is probably on par with the difference between your home made spaghetti and meatballs and a 98¢ can of Chef Boyardee spaghetti and meatballs! I don’t eat canned spam, but what you made looked pretty darned good! Chris
You can use Annatto liquid ( from Annatto seeds ) to make your spam turns reddish just like the original spam..
thanks for the tip!
Harry...
I, too, have an obsessive love affair with Spam.
TWO THINGS!
You mentioned 1937, that's when it "officially" came out commercially but it's first iterations were even earlier, in the heart of the great depression, when it was developed as a "humanitarian" food. :)
Spam was made famous in WWII because it was a shelf-stable, nutritious food that didn't require refrigeration so was ideal to ship to soldiers in their rations
BUT, back in the depression, when it was developed as a cheap way to feed a calorie dense food to starving people, it was a soup kitchen staple.
Pork is way easier to raise than beef and the shoulder is a cheap cut with the fat content needed to provide the calories and nutritional fat needed to bolster starving people.
Unlike the Spam of today, they left in the collagen which breaks down from the fibrous tissues so it had that nice, tasty gelatin in the can which is NOT "fat" and is good tasting and good for you! They took it out in the 70s and Spam hasn't been the same, since. LOL
After WWII, the U.S. brought it to the islands for the same reason. A cheap, stable way to feed starving people. It came full circle.
Second, Spam is a mix of shoulder AND HAM. I know this point is in contention but I'm willing to put $$ where my mouth is... LOL
It's a ratio of 5-1, shoulder to ham. (Danish canned ham works really well alongwithyour shoulder).
Slice both and cube, like you did, then grind separately, ham then shoulder... Or the other way, just separately. Then mix in a bowl and cover with the slurry and Harry's your uncle. Beyond that, you got it, baby! Good video. Loco moco rocks.
Okay, 1 small bone to pick, point of order. And especially if you're going to call it a "tureen" which, as you showed in the video, is a uniformly compressed block.
Don't brown it on top, keep it covered with foil for the first 20min or so, then DOUBLE foil it for the rest of the cook. When you pull it, put a heavy weight, like a brick on top to get a better, more uniform texture and let it set in the fridge over night. What you made, browning and not compressing, is just an upside down meatloaf!
Spam out of a can is not brown! LOL...
Also, it's a perfect food to can. If you put it in jars and can it in a pressure canner, its shelf stable for years. :)
I'm done "pickin'." Still love ya, brother. ;)
Love ya back brother from one Spam fan to another. Thanks for the encyclopedia knowledge. You should start a spam channel!
@@rweems1971
You can pressure can it, follow the instructions for meat that come with the canner or kn RUclips, etc. (In other words, its eek-oclock in the AM, u dont remember and am not about to look it up...lol) 30min rings a bell. It has to be enough time to equalize the temp and kill any "bugs."
You can also vacuum seal it and freeze it for months, even a year or better.
But canning is great, just be sure to use straight sides jars or you'll never ge tdd it out!!
Looks like you have a new kitchen. Very nice. I like my spam fried.
Hi just found you and wanted a good recipe for making my own spam and yours seems the best to me, and you are right, Hawaii leads in the consumption of spam in America, but it is Guam that leads the consumption of spam in the world fun fact
Thanks for stopping by. Visiting Guam is on my bucket list!
Harry, I'm not much of a spam guy; though I like regular ham. I suspect that convenience and shelf life were as much of a selling point for Spam in the early days as flavor was (bomb-shelter protein). I think I would probably like your version better, as I like homemade sausage. Sausage-making videos would be great; especially cased and/or double-duty recipes that could be used as bulk or cased sausage. Have a great day and thanks for bringing us a variety of content.
I happen to like Spam, but this sounds much better, I like the idea of treating it like a pork meatloaf. No nitrates a plus. Nicely Done. Thanks for sharing. 😎.
I think both are good as I grew up with the Spam flavor that is seared I to my neo cortez
I worked on wind turbines near Austin, Minnesota, home of Hormel SPAM. I love home made SPAM because of less salt. Love Lite SPAM fried rice.
Spam I am my fellow Spam loving ❤
Thanks for encouraging folks to use the metric system. You're right, it's definitely easier for calculating most anything... mass, volume, length, etc. I received the nickname "Spamcan" at the RAFGSA from the Chief Flying Instructor, Eric (RIP), at RAF Watisham in the early 70's. (That's the nickname the English gave to the GI's who came over during the WWII.) Guess what... I love Spam! Last dish I made with it was Spam Musubi (What else could I do... I spent three wonderful years in Japan at Yakota AB, 67-70! I ate all sorts of Sushi, Sashimi, and loved Katsu-Don!)
Happy to meet a fellow Spam brother from a different Mother! Spam On!
Nice video Harry!! I liove pork butts for all kinds of stuff, they are cheap and delicious. I will be trying this soon!!
Great looking oven! I'd double grind the meat. What about emulsifying the meat with ice water would have yield a more spam like texture?
I was thinking that, or even putting it into batches in a food processor
Homemade SPAM!!! Congrats on your Trigg Rib cook off win, I was rooting for you.
Cannot wait to try this probably later on in August after I get home from vacation. I will probably double up on a ready made tin foil loaf pan in the oven or on the WSM. I want to do at least 1 pan on the WSM with some apple wood for smoke. Looking forward to additional recipes for the spam and uses for the fat. Another home run out of the park.
Celery seed is not a substitute for curing salt. Cultured celery juice powder is. It is produced entirely different with the intentions of releasing natural nitrates from fresh celery stalks ( not the seeds). If you’re making your own SPAM, you can add nitrates at only 0.250% and you’ll be fine. To be honest, you may be ingesting more carcinogenic hydrocarbons in smoked foods.
Thanks for sharing your thoughts. I think in Latin it's "Solar dosis tacit venenum" which is Dr. Paracelsus the 15th century father of toxicology who said "The Dose is the Poison"
Best Spam video i have seen out of many. Thank you.
Glad it helped Cynthia. Spam I Am!
I’ve been eating spam since I’ve lived in Hawaii eating Musubi!
Spam I Am!
Spam spam spam wonderful SPAM! I couldn't believe that no one hadn't already referenced probably the greatest Monty Python Flying Circus skit of all time. Hell Harry your even making Spam wonderful. 👍
Very interesting,yours looks much better.The nitrates in spam is what I could never get past,I suppose it makes it last longer though...good job Harry this I will try.!!!
Love it! I've made Spam and cooked it Sous Vide and it was a hit. I don't have a grinder so I put the pork in a food processor and think and came closer to the consistency of the canned spam.
Sous vide is great method
I love SPAM!!! It was a Saturday treat with eggs growing up. I think I want to try this.
Spam I Am. Green Eggs and Spam!
Great video. Your Spam looks really good. I love terrines and headcheese, which I saw in the video. I heard that Spam was a way to get easy and inexpensive protein, when rationing happened in World War 2. The canning of it made it store easily, without worry of refrigeration. Cheers, Harry.
Yes war era food
Thank you for sharing, if you to mix the meat when you put all your seasoning, at least for 15 minutes in high in the kitchenet, more your mix smooth the look of the meat will be, I grinder twice.
Great tip!
When I was younger the spam had a lot of coligen in the can. The spam is probably whipped like hotdog and bologna. If you want that consistency you probably need to put it in a blender.
Need the fat for the collagen which I like to spread like jam on my bread
I made this and turned out great. But I used celery in my blender and didnt add water. The taste is better than spam but tastes more like sasage. I like it ! I am a Veteran and had a lot of spam for breakfast with eggs, toast and Hash Browns. Thanks love the video.
Thanks. I'm sure if you tweak it a bit, you'll get closer to the Spam recipe. Thank you for your service and sacrifice to our great country. Part of net proceeds of my BBQ business goes to Operation Homefront for the troops, veterans, and families. So when you watch my videos, the RUclips revenue is put to philanthropy use.
My brother in law loves spam. I need to make this for him. The homemade looked very good.
It looks delicious // Jerry from Sweden..
Cheers to Jerry from Sweden!
Spam, Minnesota’s contribution to the world. Your welcome.
Soo Sifu: You did an excellent job on this history, and cooking, lesson. I did learn a lot from yur presentation. I can imagine this as an exceptional ingredient in spam loco moco and spam fried rice. Like we say: “Going to be Ono!” That collagen from the cooked spam will definitely flavor your fried rice well. Looking forward to your next great video! Best regards; and wishes, to you, Ms. Fong, and the young man in the video! Much Aloha, Sifu!🤙🧧🌅
Enjoyed watching your video. I think your recipe is way better than the store bought. Thank you for posting
Thanks so much 😊
Totally love the here is how to start from scratch. Curious though on how this was like so huge from the Pacific theater. Left over or cheap enough, work it and make it good thing? Korean made some wow stuff, hot, but all the way back to no face melting after four bites, what is the best go to locally?
Spam was introduced into Hawaii, Asia, and islands in the Pacific and was incorporated into native cuisine. I think it has become a unique part of the history and effects of U.S. culinary influence around the world. I love kimchee too!
Thanks for great video but I would like to know how much celery seed we should put for one 1000 g of meat 🙏🏻
For 2.2 lbs, I think 0.25 teaspoon finely ground celery seed should do it
I would consider adding a bread crumb or fine crackers as a filler/binder as well as using a 3/16ths grinding disc. Let the mixer blend in batches and I think you'll get closer...I do remember seeing more aspec in the cans too and thought the flavors were better.
Nice spam video you have posted. LOLOL
What knife are you using Chef?
Intrigued...
And yes, "why would anyone make their own spam", was exactly the question that immediately sprung to mind...
I think if you were to put your ground pork shoulder mixture in a blender and then cook that it may have a more similar texture. Yours looked like it would be a bit like salty spam shaped breakfast sausage.
Might work!
More ingredients more delicious, I like meat, ur new frnd done here, Godbless always watching from iligan city Phil
Thanks and welcome
I think the spam fried rice would be awesome.
(Let's rap it out ) Harry I am and I love my SPAM. If you doubt, den you dont know my clout! Don you shame and don you slam, I am the BBQ king with my SPAM!!!
Send my your MP4 Dr. G and I'll feature your rap on my next video! harsoo@yahoo.com
It seems to me that it would be cheaper and easier to just use ground pork.
Thanks for the share I've been making homemade spam for quite some time now and mine looks a lot like yours I make that extra course I haven't made it with the celery so yeah celery seed but I'm going to try it thanks for the heads up
Thanks for stopping by Patrick. I love Spam in all the flavors especially Portugese Sausage!
I accidentally made corned beef by over marinating a tri tip in a bloody Mary base that incorporated a bunch of celery salt. Didn't know at the time that celery was a natural source of nitrates? Was a damn good tri tip beef by the way.
Yes they are found in celery seeds
Looks good.
Thanks for stopping by!
We even get a post credits scene. I liked their and I am really looking forward to your future episodes on this. And hearing that your going to do some sausage vids , well I can't wait. 🐷🐽🐷
Hi how are you and your family? Hope all is well. Coming by to say hi. Any new bbq competitions lately? Huge fan of yours. Thank you
Training to film BBQ Stars pay-to-view in 2 weeks.
Thanks for posting. Right on!!
Great video as usual Harry. Have you heard of or tried the 'Ham Maker'? I think it would be great for making the homemade spam.
Sorry I have not Paul. Let me know if you try it 😉
@@SlapYoDaddyBBQ
I have made different recipes but not spam. I have no connection to the manufacturer or any sellers at all. It's the 'Madax Ham Maker.' I bought mine on Amazon and it was pretty inexpensive...even here in Canada. I think you'd like it. 👨🍳🙏
Kewl vid, enjoy watchin your channel.. Keep em comin, soo...
Hi, I love the recipe, can you please tell me the meat fat ratio? Thank you
30-40% fat to meat is my guess.
🎵Spam spam spam spam...🎶
Thanks for sharing.
I really miss the colagen.
Good job. I think it needs the pink salt (sodium nitrite) to be authentic, although I appreciate what you have done.!
Sure thing. Add some if you prefer!
About that grinder attachment? I dont think its a kitchenaid attachment. At least the ones I saw are made of plastic. What brand is it??
Yes it is a metal set made for the kitchen aid. The Chef Choice item in the Amazon store link in my video Description. Your purchase,at the same price you would pay normally,, helps fund my video projects from my link. Thanks
You Forgot the ham. About 1/5 as much the shoulder. If you actually visited the museum you should know that.
Thanks for the heads up! I'll look more closely the next time. Good reason to visit again. Maybe after this pandemic!
can i use pink cure # 1 and how can i find out how much to use in the mixture?
Don't know as I've not used it before. I suggest you read the instructions carefully!
I think it needs finer grind, but other than that, I'll give it a shot.
I make Texa sausage so I'm partial to a 1/4 inch die when I grind brisket so it kinda carried over to pork
I live in MN and visited the museum again a couple of months back. Did you try all of the different flavors? I think the Tocino was my fav.
Portugese sausage is my fav.. Nice museum of you're a Spam fan like me
@@SlapYoDaddyBBQ that one was delicious too! And of course, being a bbq fan, I love their smoked SPAM!
I just made spam how to keep it and how long will it keep ...I put it in Vacuum Sealer Bags and in the freezer....
3 months freezer
@@SlapYoDaddyBBQ Thank you
Great vid Harry. That looked delicious and easy to do. Great instruction as usual.
Cool video. Did you make a video of the spam fried rice?
Great video
Is the cooking temperature of 165 degree C, or F?
Thanks for the recipe. Looks good. I am going to make some.
I live in Los Angeles as we use Fahrenheit
As i see in his video, its 350 Fahrenheit which is approximately equivalent to165 degrees.
Cook @ 350 until the internal temperature is 165.
How do you preserve it after making it.
Vacuum seal and freeze. Good for a few months
Hi mate you can pressure can it and if kept in a cool dark place or pantry it will last for years cheers
Interesting..!
Misubi and fried rice coming soon with the Spam that I saved in the freezer
Is ground celery seed same as celery powder
Yes
So where is the ham... r u kidding . This is pork meatloaf!
Mahalo! I love Spam and I cannot lie!
No additional process in a food processor? to smoothen the texture
You can if you want to Raymond
@@SlapYoDaddyBBQ ok. Thank you.
need to do like how do mince meat mix in one direction, until mashes more to be smooth, mix in some processes cooked cured ham. :) still be cheaper
Sounds great Carol!
I see the ingredients, but cannot find the instructions. Please let me know where I can find the whole recipe w/instuctions. Thank you!
Hey Jenny, I filmed how to make it so kindly watch the video! Thanks for stopping by.
@@SlapYoDaddyBBQ I did watch the video, but was hoping you had a complete written recipe with ingredients and instructions written out. It looks like I'll have to write out each step of the instructions. I need written instructions to follow not just a video. Sorry, I'm old school. Thank you for responding in such an expedient manner. I did enjoy watching the video.
@@jennychomori363 Hi Jenny, if you write the instructions, please let me know and I'll pin your instructions to the top of the comments. Sorry I have 400 videos and don't have time to do both film the video and write the instructions for each video. I transitioned to video from my 10-year food blog because most folks nowadays watch videos versus read my written words. Like you, I'm old school too so I jot down notes albeit on my phone instead of paper. Regards, Harry
@@SlapYoDaddyBBQ Thank you!!! When I am able to watch and write down the instructions, I will post for you to pin. I understand not having the time to write out the instuctions and taping the episode. I was just hoping! Thank you for getting back to me. It is very much appreciated. It may take a few days or longer.
How about BBQ’ed Spam fried rice?!! 😋
How long will the homemade spam last in refrigerator?
I am guessing a week
You just finished saying to use metric and weight, and now you're using tablespoons. So what is it?
Sorry, I'm confused! Too much travelling between metic and non-metric countries!
God damnit harry, why did you have to go and spam my notifications box for ?
Hi
Can I use rabbit meat?
k okyere yes but you need to add some form of fat as rabbits very lean
Please show us how you use the collagen in your other cooking.
I heard if applied on the face makes you younger instead of the $300 jar of collagen firming cream at Macy's. It may be a prank though. Maybe I should try to make that video! :-)
@@SlapYoDaddyBBQ I'll just rely on a good looking hottie being attracted to my "distinguished" good looks.
How to preserve this spam . Can I freezer.
Yes, it freezes well.
I froze the plastic kitchen aid grinder. The grinder has a metal bushing embedded in the plastic. Because plastic has a higher coefficient of expansion the plastic shrunk more then the metal. The plastic cracked. This crack harbors food and will be a source of contamination of any food you grind. I found a 3/4 HP Grinder on sale for $99.00 CAD. So do not waste your money on the kitchen aid grinder when you can get a real grinder for less then 2X the cost if the KA thing.
My KA grinder is all metal and no plastic parts. I'm getting the LEM grinder and stuffer as Bill Dumas the sausage master if teaching at my home in Los Angeles on Aug 16
@@SlapYoDaddyBBQ I should also mention the 3/4 HP grinder grinds much faster and bigger pieces of meat. This cuts prep time. Faster grinding mean less heat helping the meat cut cleanly. No smearing. The KA is too slow.
Ano po ang pwede gawin kung walang oven.
Mahalo!
Korea is the highest international consumption
maybe someone can answer... this .. which way do the blades sit in the kitchen aid Grinder ?
I think the cutter lays flat against the circular plate w holes in them
@@SlapYoDaddyBBQ thanks !!!
@@SlapYoDaddyBBQ got a lot of time. scored some nice butts for 1.19 lb so I was thinking about this. a lot of claims out there pork will be on the rise. so what better time to try this out
Hormel started to add starch about 16 years ago before that they didn’t use starch.
Ok I saw it on the ingredient list so I added some.
Bro. Nice try
I tried
Congratulations
Spam misubi and fried rice coming soon
Did I blink my eyes? I saw no ham put in it!!!
I like big butts and I cannot lie! No ham in my spam Sam I am! :-)
how do you store the fat and collogen
I freeze the collagen gelatin with the spam in the freezer wrapped in vacuum bag
How long does it cook in oven? Few hours?
Until internal is at least 165F
@@SlapYoDaddyBBQ Thank you so much! It does look delicious, I definitely give a go one day.👍
Your spam looks a little crumbly compared to the canned
I think you should have double ground the meat for a better comparison.
Ok. Next time
Thank you can I take the ingredients?
For what?
This video was brought to you by Adderall™
All jokes aside, really great video man 👍well done.
Thanks for watching! Take your statins!
i make the real spam. i work for hormel..
What all actually goes into it for meat; is it really just pork shoulder and ham (or is it more based on fat content, like burger)? Also, there has been some speculation as to its consistency before cooking - I suspect it would be more of a toothpaste consistency than the coarse grind that Harry used here.
Scotty’s Back Yard Bbq Oh... how I wish you could share your recipe (wishful thinking) 🤔😄💫♦️🇵🇭
Right temp in mixing is the key in making spam.
Great recipe. At the beginning of the video, you sharpened the knife. Please provide the brand/model of the sharpener. Thanks Boss!
It is a Rapid Steel and can be bought via my Amazon store link in Description. Thanks for using my store as it helps to fund my video production costs
I thought there was a pound of actual ham included with the pork butt? hmmm
Pork butt is actually shoulder. Spam is made from shoulder meet at the factory. I toured the Spam museum and found that out
Brown sugar to taste, cloves 1/4 tsp. Mustard table. Taste slury.
Sounds great!
nope. i am sure it tastes fine but i preferr to cover it with aluminum foil immediately and not allow it to have a brown crust. the original doesn;t that is for sure, in the can. I also use nortons tender salt, which preserves the pink color. as well as use 1/5th the amount of pork in regular ham. ie 10 lbs pork + 2 lbs ham. nor do it put garlic, or onion in it. yours just isnt spam like, sorry. also, you press terrines when you chill them. cover with aluminum foil and put a brick or two on it. that compresses the texture which gives it a tighter graining, which is what you want. and make sure you fine grind the ham and pork. do thast and your spam will turn out like spam. you can also instead of baking it and making it square, process it right into canning jars in a pressure cooker (make sure the jar has no shoulder or you will never get it out. then you can store your spam unrefridgerated like the canned version, because ...well, it will be canned. 90 minutes at 20 lbs pressure.
I agree with the food processor comments. Need a good source of pink slime though. Not in a negative way.
Slime slime slime! I should try to do some chemical tricks to alchemy the slime into a piece of meat. Wonder if anyone would be interested except me? :-)