Nobody knows how SPAM is made, but I think we can figure it out.
3lbs (1360g) Pork Boston Butt, boneless
1lb (454g) pork fatback
1.5 lb (680g) smoked ham
1/3lb (150g) prosciutto di Parma
4 tbsp (40g) kosher salt
4 tsp (23g) granulated sugar
2 tablespoons (12g) nutritional yeast, ground fine
2.5 tablespoons (28g) potato starch
1.5 tablespoon (13g) corn starch
1/2 teaspoon (1g) bay leaf powder
1 teaspoon (4g) Prague Powder #1
1/2 cup (118ml) ice water
5 cloves garlic Yaki Udon Stir Fry:
1/2 lb(226g) ground pork
1 cup(86g) sliced baby trumpet mushrooms
1/2 sweet onion, sliced into 3” pieces
3 green onions, cut into 1-inch segments
1 cup (89g) roughly chopped napa cabbage
1 lb(454g) udon noodles
White pepper to taste
Bonito flakes for topping
3 cloves garlic, finely chopped
1 green onion, thinly sliced for garnish
Salt to taste
1/2 (110g) cup mayo
3 cloves garlic, grated
1.5 teaspoon (2.5g) allepo pepper
salt and pepper to taste
8-12 slices of homemade spam
heirloom tomato, sliced & seasoned with salt to taste
butter for toasting
8 slices of bread, toasted with butter on both sides
Cut your pork but, ham, and pork fat into long strips that can fit in the grinder. Grind all your proteins twice through a meat grinder and place them in a bowl. Knead your meat until tacky and emulsified, about 1 minute.
In a medium bowl, add salt, sugar, nutritional yeast, potato starch, corn starch, bay leaf powder, and Prague powder; whisk until combined. Then whisk in water, once homogenous, and add it you your meat. Knead until incorporated. Divide your meat into 2 loaf pans, about 80% full—Press meat to ensure no air pockets.
Sous Vide method.- Place your loaf pan in a sous vide bag and seal it with a vacuum sealer; make sure it is in complete contact with the meat. Repeat with the other pan.
Set large sous vide water bath to 175F and cook for 2 hours. Remove, place another equally sized bread pan on top and weigh down with something heavy. Place in the fridge to press and set.
Oven method.- Pre-heat the oven to 300F. In a large baking dish or a deep hotel pan, carefully pour enough boiling water to create a 1” hot bath. Place your loaf pan, cover with foil and bake for 45 - 60 minutes. Remove and press in the same way as the sous vide one.
Remove your meat from the pan, wiggling a spatula around the edge. Set a medium-size skillet over medium heat, and spray with oil; once hot and starting to smoke, add as many slices as you want, sear for 2 -3 minutes, flip and sear for another 1 - 2 minutes.
In a small bowl, add mayo, garlic, Aleppo pepper, salt, and pepper to taste; whisk until combined.
Spread mayo on two slices of bread, add your tomatoes, butter lettuce, and 2 - 3 slices of your seared homemade SPAM. Finally, top your sandwich with the other slice of bread and enjoy.