Making SPAM At Home | But Better

SPAM

*For best results, start the SPAM the day before you want to serve.*

1. Pass the pork butt, smoked ham, prosciutto and fatback through a meat grinder. Once all the meat is ground, add the ground meat back into the grinder to pass through one more time to yield a very fine grind meat. Alternatively you can use a food processor but this will require grinding in multiple batches so as to not overprocess the meat. 
2. Add the finely ground meat to a large bowl and knead by hand for about 1 minute or until tacky and emulsified.
3. In a medium bowl whisk together the salt, sugar, nutritional yeast, potato starch, cornstarch, bay leaf powder and Prague powder. Pour in the ice water and continue to whisk until evenly combined.
4. Pour the seasoning mixture into the ground meat and knead until fully incorporated.
5. Divide the meat between two 9x5-inch (23cm x 12.5cm) loaf pans, only adding enough meat to fill the loaf pans ¾” (19mm) of the way up. Press on the top of the meat to ensure there are no air pockets.

‍To cook the SPAM using the sous vide method: 

1. Place the loaf pan in a sous vide bag. Seal one end with a vacuum sealer. Then seal the other end, removing enough air to ensure the bag is suctioned directly to the surface of the meat. Repeat with the second loaf pan.
2. Set a large water bath (such as a 12qt or 11.5L Cambro or a cooler) to 175℉ (79℃).
3. Cook both SPAMS in the sous vide bath for 2 hours. Remove from the water. Leaving them vacuum sealed, place an empty, equally-sized loaf pan on top of the sous-vide meat and place something heavy on top of it to weigh the meat down. Refrigerate overnight or until the meat is pressed and set. Repeat with the second pan of sous vide SPAM. 

‍To steam in the oven:

1. Preheat the oven to 300℉ (149℃). 
2. In a large baking dish or a deep hotel pan, carefully pour enough boiling water to create a 1” (2.5cm) hot bath. Place the loaf pans in the water, cover with foil and bake for 45-60 minutes or until cooked through. 
3. Remove from the oven and press in the same way as the sous vide method - using weighted loaf pans - and refrigerate overnight or until the meat is pressed and set.

‍Assembly:

1. Use a spatula or butter knife to release the edges of the meat from the pan. Invert the brick of spam onto a cutting board to release from the pan. Slice crosswise into ⅓” (9.5mm) planks.
2. Set a medium skillet over medium-high heat and spray with cooking spray to coat. Once the oil is hot, add as many slices of meat to the pan without overcrowding. Sear for 2-3 minutes, or until golden brown. Flip and sear for another 1-2 minutes or until warmed through and crispy on both sides.

SPAM.L.T

1. In a small bowl whisk together the mayo, garlic, aleppo, salt and pepper to taste. Refrigerate until ready to use.
2. Heat a medium skillet over medium heat and melt enough butter to coat the pan. Toast the bread slices in the butter for 1-2 minutes per side, or until crispy and golden brown. Flip and repeat on the second side. Repeat with the remaining slices of toast, adding more butter to the pan as needed.
3. Season the tomato slices with salt to taste.
4. Generously spread some of the aleppo mayo on one side of bread, top that with the seasoned tomatoes, a few slices of butter lettuce, and 2-3 slices seared homemade SPAM. Brush the top piece of toast with the aleppo mayo and place on the sandwich. Repeat making the remaining sandwiches and serve immediately.