Making Spam at Home - Next Level Flavor

Рет қаралды 25,737

Күн бұрын

‪@JoshuaWeissman‬
This is a shout out to my homie Joshua Weissman as we make spam today!! Not only am I going to show you how to make spam, I'm going to show you how to make it better, Joshua Weissman style!
Check out the recipe here: twoguysandacooler.com/making-s...
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

Пікірлер: 102

@alexcue6509 3 жыл бұрын

I love that you just referenced Josh. Foodie KZfaq folks unite.

@psal8715 3 жыл бұрын

I gotta admit, i absolutely love spam, its a common addition to my breakfast.

@eileenfb1948 Жыл бұрын

I come to this site because they usually describe any safety precautions, etc. Absolutely excellent channel. I am boiling mine in a stainless steel meat press - it arrived yesterday - so excited to get shopping and make my spam.

@bigjohn75 4 жыл бұрын

This is one of my favorite things to make.i do add front shoulder also. And I found a Pullman. To get that classic square look.but I think next time I'm going to try the sous vide to cook it. I have even in the past used the smoker.

@2guysandacooler 4 жыл бұрын

Great idea! I thought about smoking it but at the last minute decided not to...

@bigjohn75 4 жыл бұрын

@@2guysandacooler I use a Pullman loaf pan to get it square

@WhoFramedMSG 4 жыл бұрын

Big fan I shaving low sodium spam very thin. Throw on a drying rack and bake in the oven at 300deg f till crispy and brown.

@geniuspharmacist 3 жыл бұрын

Great video. Love all your work. Please make your version of canned corned beef as well. Cheers.

@jceebee2027 17 күн бұрын

😅k😊😊😊😊😊😊😊k

@johnathancorgan3994 4 жыл бұрын

This makes me wonder if you could make a variation on pemmican by emulsifying the dehydrated beef powder and tallow with ice water the same way. You'd lose the shelf stability but it could result in something pretty versatile and with a unique texture.

@2guysandacooler 4 жыл бұрын

Now that sounds interesting..

@phoghat Жыл бұрын

Can you possibly do a New Jersey pork roll?

@_J.F_ 4 жыл бұрын

Great video and something I might very well try making myself. Your process is very similar to how I make my Wiener and/or Bockwurst sausages except that I use sheep or hog casings, hang them to bloom overnight, then smoke them for between 1 and 1.5 hours at fairly low temperature (50-60 C), then cook them gently for about 45 minutes at 75 C, and quick-cool them in ice water before hanging them to drip dry. And of course a completely different mix of spices and seasoning. They are delicious either reheated, or even better pan fried or on the BBQ. Incidentally, SPAM has been made under license in the UK for many, many years (Monthy Python made a sketch on SPAM) but the license was later shifted to a Danish company called Danish Crown, one of the biggest meat processing companies in Denmark, from where it is exported almost worldwide. I know this because I came across Danish produced SPAM in a tiny shop in Ethiopia of all places, while working there several years ago.

@2guysandacooler 4 жыл бұрын

Ohhh. I bet that's good!!

@bdctrans70 4 жыл бұрын

That is close to the recipe I use to make my pork pate. That ice water sure makes a huge difference when making an emulsion! Maybe next time I make my pate, I will stop before it gets whipped and try casing it and and make my own spam! Thank you for posting! Great job!!

@trevorbenjamin928 2 жыл бұрын

You all probably dont give a damn but does anyone know of a tool to log back into an Instagram account..? I was dumb lost my login password. I appreciate any tricks you can offer me.

@malachiseth9796 2 жыл бұрын

@Trevor Benjamin Instablaster =)

@trevorbenjamin928 2 жыл бұрын

@Malachi Seth I really appreciate your reply. I found the site through google and Im trying it out atm. Takes quite some time so I will reply here later with my results.

@trevorbenjamin928 2 жыл бұрын

@Malachi Seth it worked and I actually got access to my account again. I'm so happy:D Thanks so much you really help me out !

@malachiseth9796 2 жыл бұрын

@Trevor Benjamin you are welcome :D

@robertmalis4493 4 жыл бұрын

Thanks for another great video Eric I will definitely be trying this recipe I wasn’t too impressed with another recipe I tried the taste was OK but the key is having a good food processor

@2guysandacooler 4 жыл бұрын

Thanks Robert. I agree, especially if you want to emulsify it..

@tiyans 2 жыл бұрын

can i use kitchenaid mixer for the emulsion part where you used food processor? we don't have that :)

@IOalejandro Жыл бұрын

As someone making sausages everyday I would advise using phosphate is necessary the texture u got is far from spam one also I would use carragenin

@Madskills-hw2ox 4 жыл бұрын

Looks great 👍🏻 Thank you my friend

@2guysandacooler 4 жыл бұрын

Thank you! Cheers!

@Madskills-hw2ox 8 ай бұрын

4th time watching. SOB… It’s a great recipe.

@chadgaliano2779 4 жыл бұрын

Just discovered ya'll's channel and loving it. Great amazing content! Saw in one of your videos and the comments that you were from Louisiana and living in Panama for 10 plus years now. Being from Louisiana I'm curious to learn more about your background and your journey into Panama. Thanks again and I'm subscribed!

@2guysandacooler 4 жыл бұрын

Hey Chad, what part of Louisiana are you from? I'm from the SW area. I think I'll put together a "How it all started" video that explains the journey. It pretty crazy!

@chadgaliano2779 4 жыл бұрын

@@2guysandacooler Born and raised in Lafourche Parish, lived for a long time in NOLA and a few other states, now living in Zachary and the chef of the Watermark Hotel in Baton Rouge. I'd love to hear the story... especially a crazy one.

@jerrybrown4799 11 ай бұрын

If I wanted a long term storage could I just fill pint jars with the meat and process them in a pressure canner? Should I leave out the insta cure?

@GODSSALERD 4 жыл бұрын

Nice. I think thay use a bit more potato flower and looks like thay grind it 3 times on the 4mm plate. If you whan it more pink let the meat cure over night. Grate video as always

@2guysandacooler 4 жыл бұрын

You're probably right! A little more potato starch and I think the texture would be spot on... THX

@michaelargenta3856 2 жыл бұрын

Can you can spam in canning jars ? How would you store that for long term besides freezing it ?

@2guysandacooler 2 жыл бұрын

If it was prepared properly all you would have to do is pressure can it and it would be good to go.

@IOalejandro Жыл бұрын

What’s the actual difference with making spam and mortadella ?

@bonzo1928 8 ай бұрын

When you say "ham" are you talking about cured raw pork shoulder or cured pork shoulder that has already been cooked? Thanks!

@primeribviking3688 4 жыл бұрын

In the chamber vac, how do you keep it from expansion and explosion within the casing as the pressure is lowered? I was going to attempt stuff like this soon but was worried it wouldn't keep its shape or break the casing in order to sous vide. I was planning on freezing prior to vacuuming to keep the shape.

@2guysandacooler 4 жыл бұрын

Hey Daniel, Great question. You have to make sure and tie a bubble knot at the end of the casing so it doesn't open up. Also fibrous casings are recommended as they can withstand a lot of pressure. Freezing works too!!

@primeribviking3688 4 жыл бұрын

@@2guysandacooler thanks

@KieferNguyen 6 ай бұрын

You can stop at the second ground.

@ferko6 2 жыл бұрын

Fantastic! Looks more like a mortadela👍

@alekseygrachev4025 3 жыл бұрын

Where do you get back fat? It's impossible to find :(

@2guysandacooler 3 жыл бұрын

I get mine from my butcher but if you use the pork shoulder it generally has the right amount of fat already in it.

@NBA-LejonBrames 4 жыл бұрын

Lol nice. They ran outta spam everywhere too. Hows Panama doin during this time? Showin Love from NY !!

@2guysandacooler 4 жыл бұрын

It's wild over here. Boys can leave the house on Tuesday and Thursday for 2 hours and girls can leave the house on Monday, Wednesday, and Friday for 2 hours. Saturday and Sunday is total lock down!! The entire country issued a "dry law" prohibiting the sale of alcohol nation wide. Folks are getting a little cranky. Other than that it's fairly chill. Stores still have plenty food.

@p0331546 4 жыл бұрын

putting it in a casing, you're pretty much making mortadella :D

@2guysandacooler 4 жыл бұрын

YES!!!! I'm actually making mortadella today!!

@ThirdLawPair 3 жыл бұрын

@@2guysandacooler So is spam just mortadella with added starch?

@2guysandacooler 3 жыл бұрын

LOL. You've just offended all Italians 😂😂. The texture is actually quite different. Mortadella has a velvety quality that makes it seem luxurious where spam is a little more dense...

@ThirdLawPair 3 жыл бұрын

@@2guysandacooler To my untrained eye, the two recipes seemed very similar. Can you elaborate on what makes them so different?

@1jugglethis 3 жыл бұрын

I actually love SPAM. Do you think that altering the flavor profile with Chile may have skewed your experiment?

@GrizzAxxemann 3 жыл бұрын

So, is it as shelf stable as the Big Blue Can?

@tracybradshaw1362 4 жыл бұрын

That was interesting! Would like to see different Kielbasi recipes! Thanks!

@2guysandacooler 4 жыл бұрын

Thanks Tracy. I'll put them on the todo list. BTW. Don't forget to send me your selection of jerky flavoring. The Sausage maker is shipping them out this week...

@tracybradshaw1362 4 жыл бұрын

The company emailed me I told them! I selected the assortment if that's ok? Thanks so much!

@2guysandacooler 4 жыл бұрын

Perfect!!!

@jumpspace7414 2 жыл бұрын

Hi Eric, I'm still watching all your videos when you upload them and I sit relaxed watching all of them. Have you ever tried bacon grill? It's the same shape and size as spam but the consistency is a little different. Anyway, cutting in into slices and frying it till crispy is so tasty, I highly recommend it. Do you have a tshirt I could purchase or maybe a cool sticker for my phone or laptop? Have a wonderful day.

@traptunnels8949 3 жыл бұрын

I think you should look at recent research that dispells the myth that there's a limit to how much salt you should consume, if there's too much salt in something you won't like the taste. You pretty much cannot consume too much, unless you're like super unhealthy and already diabetic, and suffering from heart failure, otherwise it's not the cause of these problems.

@lutongbahaybymariesantos4432 3 жыл бұрын

Yummy

@3FAZNI 8 ай бұрын

Eric, do we have to add nitrites, since we cook this spam?

@2guysandacooler 8 ай бұрын

You don't need to

@matthewg4956 4 жыл бұрын

Nice process. Do you think spam is cooked in the can? I’ve been wanting to get into sous vide for reverse seared steaks. I sent you a question from your website. Do you still check those emails?

@2guysandacooler 4 жыл бұрын

Thanks. I do think it's cooked in the can. Sous vide is a great way to cook. Very precise!!

@scottdalon801 2 жыл бұрын

Another great video Eric. I just watched your video about Non Fat Milk Powder. Can that be used in this recipe instead of the potato starch?

@2guysandacooler 2 жыл бұрын

yes..

@rodelatasnuvasristy1546 2 жыл бұрын

Can i store this in room temperature? How can i store this. Please help me

@coloyikes Ай бұрын

Oh for heavens sakes Like we all have that kin of equipment in our kitchens

@2guysandacooler Ай бұрын

You are clearly not into sausage making. I'm sure you have a hobby that I couldn't do, due to lack of equipment. 😉

@fatbuttbassett4732 4 жыл бұрын

Just getting to watch this. Very nice work. Works hottest salami....hmmm that idea sounds familiar. Hahahaha have that saki ready to help with the burn.

@2guysandacooler 4 жыл бұрын

Right!!! I can't wait to test it. Looks lie it'll be another 5-6 weeks for that one :)

@drewrobinson9120 3 жыл бұрын

Did he just make and cook something with sodium nitrite and not age it at all? This is why his version was less pink. No time for the sodium nitrite to break down into nitric oxide and bind with myoglobin to produce the typical pink color of cured pork. Also last time I checked, unconverted nitrites combined with proteins and high heat produce nitrosamine, which is not so nice. Or is it only nitrates that can produce nitrosamine?

@2guysandacooler 3 жыл бұрын

LOL. I used sodium erythorbate (a cure accelerator) and you are correct. Unconverted nitrites/nitrates when mixed with amines and heated to high temperatures (250F+) can form nitrosamines

@drewrobinson9120 3 жыл бұрын

@@2guysandacooler Didn't hear you mention sodium erythorbate. Does the erythorbate accelerate the conversion of nitrites to nitric oxide? And if so does it still take a certain amount of time for the nitric oxide to bind to the myoglobin to create the pink color we all associate with cured meats? I have been debating on getting into charcuterie, beyond the basic equilibrium brining of I do for corned beef and bacon/pork loin. Always thought cured sausages and salamis were too complicated, at least reading through the recipes made them seem complicated. You make It appear far easier.

@charlesa3374 4 жыл бұрын

As always, a beautifully done lesson! Quick question....why the Instacure #1? Looks like a 'fresh sausage' recipe...

@2guysandacooler 4 жыл бұрын

I wanted to give the "spam" a hammy flavor.

@charlesa3374 4 жыл бұрын

@@2guysandacooler Which brings up a good point....I know Instacure #2 is used for curing over 30 days and Instacure #1 for product cured under 30 days....can you safely consume either product 'before their time'? Seems to be lots of scary 'info' on both products. Thanks in advance!

@2guysandacooler 4 жыл бұрын

@@charlesa3374Yes and no. Anything with Instacure #1 can be consumed 12 hours after its made. This is about how long it takes for the Nitrite to get converted to nitric oxide. If it has Instacure #2 you'll want to wait at least 30 days before you eat it.

@charlesa3374 4 жыл бұрын

@@2guysandacooler Well, that cleared that up! LOL Thanks so much for the information....looking forward to more of your excellent charcuterie lessons! Keep up the fantastic work!

@goodyjerky5249 3 жыл бұрын

Could you make a canned Vienna sausage. Pleaseeeeee. Thanks

@tbac2432 4 жыл бұрын

Thank you. I have tried spam in the past and personally I always thought it tasted like a salt lick. I do use salt but processed food is crazy salty. I will be giving this a try once the world starts spinning again. *I do have a question. I think spam can stay on your shelf for like a million years give or take one or two days. How long will this recipe last and can I do this without the sausage maker and casing? like in canning jars? Yea I broke my machine now I need to wait for the manufacturing company to repair it again. *I digress, long story**

@2guysandacooler 4 жыл бұрын

Sure. just pack it in a mason jar and at 15psi cook for 75-90 minutes. Canned meat can last several years..

@tbac2432 4 жыл бұрын

@@2guysandacooler Thank you.

@charlesa3374 3 жыл бұрын

Eric....looks great...my next 'project'! Two questions....1) can I use dextrose powder instead of the sugar? 2) I don't have a vacuum sealer...would it work without the double barrier by just cooking in the casings? (I have the same casing that you're using here)...You have been unbelievably helpful with all my undertakings! As always, thanks in advance!

@2guysandacooler 3 жыл бұрын

Hey Charles. Dextrose isn't as sweet as sugar so it won't give you the same effect. The sugar in this recipe is to sweeten and balance the salt. Also you can cook the span directly in the fibrous casings (or which ever type you have). Thanks for the kind words. I appreciate you being a part of the 2 Guys team.. If you ever need anything don't hesitate :)

@charlesa3374 3 жыл бұрын

@@2guysandacooler Thanks Eric! Will keep you posted!

@ThirdLawPair 3 жыл бұрын

Do you think the flavor would have been different if you used the front shoulder? In the case of dry cured charcuterie, the front shoulder is much more robust whereas the hind leg is much more mellow. I've always wondered how a product would turn out differently depending on the cut of pork used.

@2guysandacooler 3 жыл бұрын

Absolutely. I think the boston butt would certainly change the flavor a bit..

@abelardoaramburu7791 4 жыл бұрын

Do you guys teach hands on classes?

@2guysandacooler 4 жыл бұрын

It depends on where you live.. Through my patreon page though, I do classes and one on one instruction. It's all done through video skype or whatsapp

@Losttoanyreason 3 жыл бұрын

Apples and oranges. You made a SPAM like emulsified sausage but you changed too many things to call it SPAM. Looks yummy though except for the hot pepper.