Ingredients send grocery list
3 tablespoons cornstarch
3 tablespoons granulated sugar
2 tablespoons Morton Tender Quick
1 1/2 tablespoons kosher salt
1 teaspoon granulated garlic
1/2 cup ice-cold water
1 1/2 pounds pork belly, very cold, cut into 1-inch cubes
1 pound deli-style ham (like honey or hickory), very cold, cut into 1-inch = >cubes
1 1/2 pounds ground pork
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Directions
In a large bowl, mix the cornstarch, sugar, Tender Quick, salt, and garlic.=
Stir in the water until combined.
Set up your meat grinder (or if you don=E2=80=99t have one, get out the ble= >nder). Using the large grinding plate, grind the pork belly (or coarsely bl= >end); add to the bowl with the cornstarch slurry. Using the same grinding p= >late, grind the ham (or coarsely blend); add to the pork belly. Add the gro= >und pork, then use your hands to mix everything together until combined.
Heat the oven to 300=C2=B0F.
Divide the pork mixture between four 5x3-inch loaf pans (about 15 ounces/42= >5 grams each), pressing down firmly to eliminate air pockets. Cover the top=
of each with foil. Place into a baking dish big enough to fit all the pans=
. Add water up to the lip of the loaf pan (or about an inch below the top o= >f the baking dish). Cook for 1 hour 15 minutes to 1 hour 40 minutes, until = >the center of each loaf reaches at least 155=C2=B0F.
Remove from the water bath and place on a sheet pan. Top with another sheet=
pan and weigh down with a few heavy objects, like cans of tomatoes or bean=
s. Place some heavy objects on them to help press them down. Let cool at ro= >om temperature for 30 minutes to 1 hour, then refrigerate for 8 to 12 hours=
before taking them out of the loaf pans.
Tightly wrapped, homemade Spam will keep in the fridge for about 1 week or = >in the freezer for about 2 months. Just before using, slice it as thickly a= >s you like (I like about =C2=BC inch).
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