What's your favorite way to eat Spam?

I'm glad I'm not the only one who did a double take on that "Water boils at 220°F" line. Ben had it right at 212°F

miss these guys, hope we get to see more of them soon

In some of the protein productions I've been in, we dissolve all the marination ingredients into a brine and then add that to the meat mixture. That helps the phosphates, salts, and sugars chemically bind up to the protein as well as blend into the mix. A portion of the water is most likely used for that. If you do a Mark II of this, break out a stick blender and add the phosphate to water first and wait till it's in solution, and then add the rest of the "dry" ingredients. Add that in with your second grind and you'll be about as close as the plant would be. Some of the differences with the color and texture could be the type of sugar that was mixed in and the method that it was mixed in. You can use different "sugars" and label them as sugar but they will make the finished product carmelize differently.

"When salt penetrates an atom" I think you meant cell 😂😂

I love the parts where it looks like Keanu is staring at the meat coming out of the grinder.

They should make Korean army stew out of their spam and homemade hot dogs

"SPAM is SPAM, and everything else is something else." poetry.

shouldve left well enough alone when he said 212 lol he had it right

Once you've binged everything Brent and Ben have done ...you'll really start to miss them :D

212 was correct

My guess is that they achieve that consistency by emulsifying the water into the mix much like a mortadella or Bologna. You may have needed to work the mix a bit more

small but important mistake about ph/acid and appropriate canning methods: High ph == low acid. Water boiling canning is ok for low PH, high acid.

Ah yes the alternate timeline where biff and George mcfly become friends and start a butcher

Just like the boiling water comment, I did a double take when he said you need to pressure can stuff that's acidic but then immediatley after he said you need to pressure can stuff thats pH 4.6 or higher. The pH scale doesn't work like that. People can kill or injure themselves handling stuff because of misunderstandings like this...

Keanu definitely approves. I could see it in his eyes. 😍

Could watch you guys for hours on end. Endlessly entertaining and informative. And your food ALWAYS looks great!

From Ben’s awesome T-shirt to Brent’s “the more you know” canning facts, this video is fantastic! You could do a whole series on pop culture meats! 😂

I'd roast and boil the bones with herbs while skimming the scum. Reduce to create the liquid until its gelatinous when cool before adding to the mixture. This should create much more gelatin in the can and greater umami to the final product. BTW, water boils at 212F at atmospheric pressure. The boiling point increases at the pressure increases so technically the water is no longer boiling at 15 psi but is getting hotter in a liquid state. The initial boil creates steam and begins to pressurize the vessel until the water ceases to boil off and the vessel reaches a state of equilibrium. Of course, the more heat energy you add to the water under pressure will run the risk of exceeding the vessel's capacity to hold that pressure. So the metal weight on the top is a pressure valve that won't allow the water temperature and pressure vapor to exceed the safe capacity of the pressure vessel. So the maximum temperature of the water is maintained by the weighted pressure valve. Otherwise you have a canned spam scatter bomb.

I freaking love Ben and Brent they make my all my favorite videos on this channel. More, more, more!!

Where are you guys? Will you be coming back for more episodes?

how do you expect me to focus on spam when I just really want that Keanu shirt 😔

One of my favorite memories from living in South Korea is the enormous family gift packs of Spam that come out for the holidays!

Cue Monty Python music, "Spam, Spam, Spam, Spam, Spam is Spam, Spam is Spam"...LOL love it

man im loving that young Keanu Reaves shirt where he looks like a alternate reality version of kylo ren who decided to become a member of twenty one pilots but left in a year to start modeling.

Spam has flavors! Next challenge, replicating the kinds of flavored spam

Spam Musubi and Spam fried rice were my favorite foods growing up. Great video! 10/10.

You failed to mention venting the vessel for 10 minutes AFTER steam begins to escape from weight stem. Purpose - expels oxygen from cans and vessel eliminating cold spots.

Ben, why temperature does water boil at? 212? Close. 220. There he goes.

These two.. They are incredibly entertaining

Spam and Reeses should have made a cameo here and I am upset that it didn't. Love the video guys!

Really glad there's a video out there where Non-Asians/Pacific Islanders don't constantly insult Spam *and* sear it on a pan

I absolutely love you guys whatever it is that you do!

I always look forward to and enjoy your presentations. I learn things as well as giggle at your humour. Ah jes luf me Spam. Really do. Friends once gave me the Spam recipe a day, year’s calendar where I was able to appreciate its versatility as well as envy the authors who could come up with 365 recipes. One of my favourite spam recipes is very simple. When on a long road trip where you get hungry, I always make Spam sandwiches but they have to be to my specific specifications. Spongy new white bread. Thinly sliced tomatoes, butter, mayo and yellow mustard with salt and pepper. They get a bit soggy and that’s just perfect. Try some on your next marathon drive. You’ll thank me. Thanks for this interesting and informative video. Ah jes luffed it! Cheers, Colin.

when I was farming we would can pork, chicken, goat in mason jars. no need to grind it. its really easy and its basically pulled meat out of the can.

"When salt penetrates an atom, bacteria can no longer penetrate that atom." Science.

This is my first time watching these guys, and I was thinking that Brent reminds me of Thomas F. Wilson from Back to the Future. And then Ben called Brent "Mad Dog" and it just cemented it all together! :D

Yaaaaaay these two are back!

You can see he sharpened his knife but did not clean it properly. You can clearly see small metal pieces. Good Job! REAL PROFESSIONAL

Another great show from Ben and Brent! I definitely prefer it when they shoot in the shop or on location and the background muzak is annoying. But, having said that, it's still very watchable. Thanks guys.

I haven't tried spam in more than 30 years I think, but I have very fond memories of it. As a child in the late USSR, when to get any decent food you had to stay hours of queues, there was a magical time every month or so: the time when my parents got the humanitarian aid packages from the USA. And yes, it's contained SPAM. And we've eaten it for breakfast usually with bread, sometimes fried with eggs. And it was way tastier than soviet "tushenka" (canned stewed beef or pork, which usually contained more fat than meat).

I haven't had spam since 1981 , I was in the military and it was better than the c-rats we ate in the field. Great video guys.

Did he just say... " bacteria entering the atom and salt prevents it"??? Hahahaha 🤣🤣🤣🤣 Chemistry and biology just got screwed over.

Love this kinda content

that was great and i love it very simple fried over white rice with an egg

7:49 Water does boil at 212° F. Homie going "220, 221, whatever it takes" over here.

I like cubing spam, frying it till crispy lil cubes. I make some spiral spaghetti noodles, toss in the spam cubes with scoops of pesto and feta cheese, so so good !

Classic Nova Scotia spam sandwich. White bread with crusts cut off 1 can spam (or Klik if you’re cheaping out) 1/4 cup mayonnaise 1/4 cup sweet relish. Mix it up Assemble sandwich and enjoy how low you’ve fallen.

4:20 Does he really say 'when salt penetrates an atom....' 😂🤦‍♂️🤦‍♂️🤦‍♂️🤦‍♂️

Shoutouts from Guam 🇬🇺 🤙🏽

Meat grinding and canning tip. When you grind it lay it on a cookie sheet and put it in the freezer until 28F, the fat becomes solid but the meat is not. If you’re doing a lot meat dry ice added to the meat helps keep the grinder cool and not warm up the fat and meat.

Two hosts not being sure the temperature that water boils at is the most stirring endorsement of the metric system you can make.

Nice job and I would have LOVED to have tried your concoction.

My father used to sell the industrial machines and canning equipment/supplies to Hormel when I was a kid. He'd travel to their plants on business, and come home with cases of Spam they had given him as gifts. My mother hated the stuff, but I loved it. I should ask him if he knows any of their production secrets.

I want to know where you get those metal cans for canning?

3:14 yes cocktail the best. Lots of ppl are excited for the meat cocktail

I'm gonna need a second opinion on that boiling temperature of water (although maybe 220 because of the higher pressure in the pressure cooker).

Very amazing i love you guys.🥰

I can meat all the time using Ball/Kerr jars. Rather than schmearing the forcemeat around with a spoon to level the surface I lightly rap the jars bottoms on a folded towel. (One of those gardening kneel pads work great too).

I love his shirt- cannot take my eyes offa it

Spam is a non-stick surface... I'll have to remember that line. 2 of the essential food groups here in Hawaii: Spam and rice = spam musubi! Look it up!

He was right about 212 for boiling.....

Please bring these guys back!

I’d sure like to find some cans & pull-tab topsides like that here, in the US! Where might one acquire them?? Please do tell!!! 😃 Great video!

The Johnny Utah shirt was a nice added touch

What ever happened to these two? I loved seeing their adventures and knowledge of meats.

I am eating a few Spam Sandwiches watching this video. I LOOOOVE SPAM. It's basically a Civilian MRE (Meal Ready to Eat)

Keep em coming boys. Great show. By the way camping ain't camping with a can of spam fried on a cast iron

Interesting factoid - Spam is a contraction of the words "Spiced Ham". This had to be retconned slightly in order for it to be sold in the UK as it is just luncheon meat, which was already readily available, with a trademark attached. The name became an acronym for "Specially Prepared American Meat". Still just a salty, gelatinous, high-fat, protein mulch regardless of how you slice it.

The Guys: *_Do not try this at home_* Me: _I'm GROWN, don't tell me what to do!_ WATCHED CLOSELY 😬 Also me : They are professionals I'm just going to watch and not try this at home.

I wonder if they just needed a lil tappin to get some of the little spaces of air out? Great job fellas.. I had a canned response ready

Something tells me spam is grinded into a paste, and fat grinded separate in a little bigger size like the one you grinded everything down too might help with air pockets and make the surface more smooth.

Correction: you need to use a pressure canner for *lower* acidic foods. (7:25) Higher pH means less acidic, not more.

Spam is absolutely everywhere in the Philippines, it's basically spam when yiu graduate from the bottle

Saw the thumbnail and thought this was a Matt Stonie video.

We would fry it up in a brown sugar/orange juice marinade. Made super sweet and sticky and delicious.

I miss you guys making it work from your shop.

At 7:30 does he says boiling them is ok for non-acidic foods? I'm pretty sure its only ok for acidic foods. He does say correctly in the next bit about pressure canning, but I'm pretty sure he messed that up on the just boiling part.

Really enjoyed the science lesson

212 was the correct answer. love you guys!

On a grill. Barbecue sauce or steak sauce. Let it sit on water overnight to reduce the saltiness some. Fried with eggs and cheese is good. In the Pacific, Spam sushi is popular. I had a guy that worked in a restaurant in Hawaii, make me some and it was good. Heck, put on a stick and cooked over a campfire is pretty good.

This was an awesome episode. Keep safe Eater crew. 🇹🇹🇹🇹🇹🇹

Late to comment but sorry to burst your bubble, I’ve never heard of Guam having a spam festival. Local born and raised here all my life. We are the highest consumer of spam in the world. Every household has at least 1 can of spam

Learned from BA, got to get that disclaimer out there.

I remember when I first got here and introduced some Korean foods with Spam, my friends had very disgusted look. They had very very low expectation of the product haha

Nice Keanu shirt. Literally nothing better than crispy low sodium Spam with rice

I would have loved hearing the old Monty Python Spam song playing in the background.

I like how one of the guys had a Keanu Reeves T-Shirt on, it just makes everything more breathtaking

The low sodium spam is more palatable to me. My family eats it with breakfast all the time. Also the hot & spicy flavor is awesome.

Spam is the best!

I'm From Guam, literally grew up with the stuff!

Uff, and I thought my cast iron pan was concave. Look at that pool of oil near the rim! Regardless, this is content 😀 I still enjoy every second of the videos with these guys!

I hope these guys are being successful, happy and creative. Without the cameras, or with. Whatever. I sure do enjoy the dynamic though.

How many beers were consumed while meat was cooling and the grinder appeared. I am guessing more than 2. 😂

to keep it cooler during the grind without adding excess water you can add dry ice while grinding.

Wait, Honolulu Hawaii has an Annual Spam Fest on the closed off main st of Kalakaua Ave. in Waikiki for a number of years... devoted only to Spam and how it is used as an ingredient..

Subscribed from Guam 🇬🇺

Just tried the maple flavored spam a couple weeks ago. Love it~! Now I am trying a number of can meats and I love them all. Great for breakfast, snacks or anytime. These guys were good. I get from the comments they no longer on the show. Shame. PJ

Now, you need to take it too the next level, a Munich style meatloaf, or Leberkase.

I live near Austin MN, where the SPAM museum is located :D