Do you want to know how to make spam at home? That’s what today’s post is all about. That and also canning spam for emergency food storage. Can you think of a better food to store for in the event of a crisis?
Whether you are packing for a camping trip or making a survival bag for an emergency having nutritious, filling food that can be safely stored is important. Having meat-based dining options like spam readily available can come in handy in a moment’s notice. Making it can be healthier and a cost-effective alternative to purchasing large quantities of premade canned goods.
How To Make Spam
Ingredients
- 5 lbs Ground Pork Shoulder
- 1 lb Ground Ham
- 2 TBS + 1 tsp of Tender Quick
- 3 TBS Sugar
- 3 TBS Corn Starch
- 1 TBS Kosher Salt
- 1 CUP Cold Water
Equipment
- Two 9 x 5 aluminum baking pans
- Two flat bricks
- Aluminum Foil
- Mixing Boils
- Measuring Cups
- Cooking Utensils
Step 1: Mix together the dry ingredients.
Mix the Tender Quick, Sugar, Corn Starch, and Kosher Salt in a bowl. Make sure the dry ingredients have all been incorporated thoroughly into each other before moving onto step two.
Step 2: Mix dry ingredients into the cold water
Once the dry ingredients have been incorporated add in the cup of cold water to the bowl. Stir the dry ingredients into the water until all of the dry ingredients have dissolved completely.
Step 3: Combine the two types of pork together
Combine the ground pork shoulder and ham together in a separate bowl. Work the two types of meat into each other until they become a single mixture.
Step 4: Combine the meat and seasoned water
Once the meat has been thoroughly mixed add the mixture into the bowl of seasoned water. Mix the meat and seasoned water until both have been combined.
Step 5: Portion the seasoned meat out
After the mixture has been blended, divide the meat into two equal portions.
Step 6: Put the seasoned meat into the cooking pans
Place each portion of the meat mixture into a 9 x 5 aluminum loaf pan. Press the meat mixture down to release any trapped air bubbles.
Step 7: Bake it
Seal the pans with aluminum foil. Allow the pans to sit in a water bath and then bake the loaves for three to three and a half hours at 250 degrees Fahrenheit or when the internal temperature reaches 155 degrees Fahrenheit.
Step 8: After baking instructions
When finished baking, remove the pans from the oven and place a flat, heavy object like a brick on top of the cooling pans. Once the pans are cool enough place them into the fridge overnight with the bricks still on top of them.
Step 9: Remove enjoy
After cooling overnight remove the spam from the aluminum pans and cut the meat to the desired size.
How to Can Spam
- Boil Jars
- Fill
- Boil Again
Spam is even easier to can that it is to make homemade from scratch. It can be a beneficial, convenient meal to have readily available on a shelf in your pantry. Knowing how to properly store homemade, canned spam is just as important as knowing how to make and cook.
Spam and canned meat have a long shelf life if completely unopened. The average shelf life is two to five years if stored unopened. Once the cans have been opened it can survive approximately 7 to 10 days.
To safely store, you need to have multiple types of storage and cooking equipment on hand. Canning is the preferred method of storing spam.
Any food that will be canned should also be fully cooked or in the appropriate state before canning begins. Spam needs to be fully cooked and cooled before canning can begin.
Step 1: Boil Jars
To begin canning spam, start by boiling the storage jars, flat lids, and threaded rings. Once the water has boiled remove the jars, lids, and rings from the pot and place them on a dry surface.
Step 2: Fill
When the jars are dry begin filling them with spam. There needs to be about a ¼ to ½ of an inch left at the top of the jar to create the airtight seal. Poke a hole straight through the meat in the center of the jar.
Step 3: Boil Again
Make sure the rim of the jar is completely clean by wiping it down with a damp towel. Place the flat lid on top of the jar and then screw the threaded lid on tight. Once the jars are sealed lower the jar into the boiling pot with the tongs or jar lifter.
When the water in the boiling pot has begun to boil start the timer for approximately 10 minutes. Once the 10 minutes is up remove the jars from the boiling water with the tongs or jar lifter and place them on a counter with a towel on it.
If the jars have been canned appropriately they will make a popping sound once cooled. This sound is the airtight seal forming. Allow the jars to cool completely before grasping the rim and lifting the jar. If the jar is properly sealed the seal will hold when lifted.
Conclusion
There are many ways to reheat spam. Many people like to pan fry it, microwave it, or bake it in the oven again. During times of crisis, those options may not be easily obtainable.
After the spam has been baked in the oven it is fully cooked. It can be eaten straight after being baked or from the jar immediately after the can have been opened. No reheating or further cooking is required in order to eat spam.
Having it on a camping trip or stored in emergency shelters for a quick survival meal can be a lifesaver. Making it can be a useful option for survival meals due to the long shelf life, affordability, needed nutrients, and durable storage containers.
The ingredients can be purchased in bulk, the recipe is easy to alter depending on the amount of spam desired by the consumer, the cooking instructions are simple to follow and learning to can is a useful skill to learn.
I hope you liked this recipe post on canning bacon or the recipe on canning ravioli.
