Sausage King: Homemade SPAM

[@brwhyon]

Great stuff ! When I was in my mid twenties I worked at the Hormel Austin, MN plant, I was also still farming. We raised hogs and sold to Hormel as well as running 6000 acres of corn and soybeans. "The Plant" as it is locally referred to, is enormous inside, a giant refrigerator. I ran a "bug", aka forklift delivering 2200 pounds of frozen bellies to the slicer on my line every 20 minutes as well as getting finished product off the line to the warehouse. Fun times, retired from farming now for several years. Now I make sausage and smoke meats and do a lot of canning. Really enjoy your channel, keep em comin !

[@AgeofAnderson]

Thanks. I spent a good many years in the poultry industry.

[@danhoyt9961]

Former Hormel worker here too. worked in the sausage kitchen at the Renton WA plant back in the early '80s. also hung bellies coming off the belly pump on the bacon line. I think our plant was pretty tiny compared to the Austin plant.

[@roki5337]

Thank you this is what I was looking for a way to make and can it so it would be shelf stable. Thank you! the sound effects really made me smile.

[@doccrane3143]

Love the music great video

[@zachyweezer]

Just wanted to tell you that your channel is gold. You deserve far more subs. Great talent for charcuterie, fun personality, thorough presentation...it's great, man.

[@AgeofAnderson]

Thanks! I really appreciate it!

[@roki5337]

You make a very good point. It is the perfect shape for english muffins!! I agree spam is a pit too salty. But I like the lower salt versions. It is much healthier! thanks for sharing.

[@roughneckrhino]

I made this over the weekend! Thanks for the recipe and the inspiration. It could not have turned out more perfect!

[@AgeofAnderson]

I'm glad you like it! Thanks for watching and commenting.

[@sharonellis1251]

Love the HAWAIIAN music! Great video! Leaving some ham pieces and doing two grinds makes it look yummy!

[@saltycrow]

Mercy!! Yours looks far superior. I definitely will try your recipe. I used to like spam, but even the low sodium version is still way too salty. So yep, gonna try yours. Thanks for sharing the recipe.👍🏼🍻

[@zipdip3049]

Thanks for recipe

[@keithstegall1961]

Like your music you put to this.

[@AgeofAnderson]

Thanks!

[@melodieg.6636]

I was so nervous when you put those cold jars in that hot water. Sometimes it siphons when you change the temperature in jar too fast. I am absolutely going to try this!! Loved the video thank you!

[@AgeofAnderson]

This was one of my favorites. I love having some in the pantry. Thanks for the comment!

[@iowareddneck]

Awesome. I'd love to make some of the spicy Tabasco spam nothing better then a slice of that fried in the middle of BLT with a slice of cheese!

[@LessonLearn-pe2go]

Nicely done!

[@keithstegall1961]

Wolfpit has spam recipe that's not jarred it's baked in loaf pans. I like this idea a little better because it gives me jars to put on the shelf like the cans.

[@danhoyt9961]

You could can the Wolf Pit"s version too.

[@Rejoice1631]

Looks Great sir!

[@jeffreydweeks]

This is such a great channel.

[@Robbolution]

I LOVE this!!!!

[@BarryAdams777]

Great job!!! I love it!!! I’m all prep’d for a sample run tomorrow - canning salmon, a canned corned beef experiment and also spam. Was going to do a quick brine & smoke on 25% of the pork before grinding, but after this very informative video, I think I’ll just add 25% of bacon to the grind instead. 😃

[@AgeofAnderson]

Pickling for me tomorrow. Thanks for the comment!

[@wendyflanagan4476]

I am so excited to find your video - I'll be making this tomorrow!

[@AgeofAnderson]

I love it! Thanks for the comment!

[@damowilliams204]

Excellent!

[@dewuknowofHyMn]

If the canner water is hot and the jars cool/cold... Hmmmmmm .... Jars might break when put in canner...😬🤔

[@_m_K_.]

I will definitely try this, I enjoy spam but have you seen the price? Its $4 a can out here in California, which is outrageous since it used to be the cheapest protein in the store 50 years ago.

[@laura-leemurphyuta78]

If you add a bit of vinegar to the pot you won’t have the white stuff on the outside of your jars

[@sergiiiaroshenko5012]

50gram if 🧂 it 45g regular+5g cure salt =50g for 5lb of meat it to 🧂, or its good? I now 1% salt of raw weight of meat products, it's the best. 2kilo=20gram of salt,but 50gr it's a lot

[@richardthomas-ed2hw]

Question how long did you let the nitrate cure number one work in the meat before you started canning it. I noticed you didn't use a cure accelerator and it should have at least worked 24 hours before canning. The cure usually penetrates a half inch a day. But since it was ground that's why I'm saying 24 hours. Because of the nitrate hasn't worked properly it is not supposed to be good for human consumption until it goes through the changing process.

[@masonjarhillbilly]

I made generic version of this recipie last weekend. I made a 15 lb batch. Double grind with a fine plate. Weights are critical for salt. I weighed my meat in grams to calculate kosher salt and #1 curing salt. I got lucky. In hindsight, the ham is the secret to the taste. I used a smoked sugar cured ham. The taste was spot on. I think it might have been a salty disaster if I used a salt cured ham. Packing in a pint widemouth was challenging. What worked was rolling the mix into a ball that barely fit inside my pint widemouth jar. Then tuck the corners and work out the gaps with my fingertips. Smaller balls until full. I left a full inch headspace. Came out spot on. I BBQ'd some slices on the grill with home made Blackberry BBQ sauce. That was to die for. Never buying SPAM in the store again. I could tell the difference between store SPAM and the batch I made, my slices were round, less salty, and slightly sweet taste from the ham. I am going to drop to 1.5% of salt instead of 2% on next batch. Going to experiment with flavorings on individual jars the next batch.

[@AgeofAnderson]

I love it!

[@carolinerodriguez234]

Hi Anderson does it matter if it’s a leftover piece of ham that’s already been cooked? Love the video I am excited to try this one.

[@AgeofAnderson]

It should be okay as long as long as it's not dried out.

[@carolinerodriguez234]

Thank you very much for the quick response. Can’t wait to try this . Awesome video.

[@bw7057]

Original SPAM didn’t have any starch in it. Think maybe they reduced the fat content? Gel used to be in the cans with the meat, that’s gone now also. Thanks for your recipe. I’m going to give it a go without the starch and see what happens… cheers!

[@AgeofAnderson]

I'd bet it will turn out great. Thanks for the comment!

[@ForrestGreen-bi9nj]

Even if they weren’t overfilled, you might have had some leakage from the rim of the jars. The best bet is to use a clean kitchen rag dipped into white vinegar to clean off every trace of fat. But yeah, it will expand so inch and a half of headspace should be great.

[@AgeofAnderson]

Thanks for the vinegar tip!

[@justinwall6665]

Came up with almost the identical process on my own then found your video. Great job. My only suggestion would be to use a modified corn starch like Clear Gel because it is proven safe for canning.

[@AgeofAnderson]

Thanks for the comment!

[@badgimp4577]

that would be great to toast up in a pan with egg and cheese and put it on en english muffin! Perfect shape!

[@AgeofAnderson]

For sure!

[@judiththompson2423]

I wonder how you would do the turkey or chicken spam.😮

[@AgeofAnderson]

It's pretty much the same process. I'll put it on the list!

[@davidbrazell3866]

Boom!

[@AgeofAnderson]

Kaboom!

[@jebster9706]

15lbs for 70 minutes...where are you located, generally? All the pressure canning I do with meats has been 10lbs, here in TN, at less than 1000ft altitude.

[@AgeofAnderson]

I'm down pretty low as well. 10 lbs would probably get it too. Thanks for the comment!

[@carfvallrightsreservedwith6649]

Noticed water ring on jars after canning. This can be prevented by adding vinegar to the canner water. It will also keep the interior of canner cleaner. Curing salt can be reduced to 75ppm if color retention is all your after. The 1 tsp/5# meat is the maximum allowable limit (156ppm) for curing. Not necessary at all if canning (except for color retention desirability).

[@stevenjohnson2714]

How long will this last in the canning jars?

[@AgeofAnderson]

At least a year, but probably much longer.

[@danhoyt9961]

My take on the ham in spam, and the film at the beginning of your video seems to confirm it, is that it is uncured meat from the ham of the pig.

[@Jc-lh4nc]

How much tender quick for 5 lbs of pork

[@videowatchaccount7551]

Spam doesn't use smoked/prepared or cured ham. What they say ham, they mean the ham cut--the hip of the pig. Original spam used no starch. They added it to prevent the gelatin from separating from the meat when cooked.

[@bobbyhill6462]

How long of a shelf life does canned spam last for?

[@AgeofAnderson]

I can't say for sure, but well over a year at the least.

[@joedematteo3144]

Love the sound effects lmfao

[@AgeofAnderson]

Thanks for the comment!

[@jean405]

I prefer the look of your homemade spam

[@skozzy1968]

I so wish I had the kirchen tools and enough space to make this, but I have to buy it, and I only buy it when its on sale as its very expensive per weight here.

[@AgeofAnderson]

It's gotten quite expensive here as well. Luckily I can make it for a fraction of the cost. Thanks for the comment!

[@leisaparke580]

Can you use cure #2

[@AgeofAnderson]

Oh no. Cure #2 is for long-cured air dried products.

[@bw3506]

I think I saw somewhere that potato starch is just instant potatoes.

[@AgeofAnderson]

Makes sense

[@AMPProf]

WAIT pork loaf?

[@MrJp5565]

Sounds like Sylvester the cat. lol

[@AgeofAnderson]

Thufferin' thuccotash!

[@resourcefulreina2273]

Urs looks better 🖤🖤

[@adamlee3772]

Seems an awful lot of effort for spam. However very interesting anyway. Will give it a go with pork shoulder and ham but like the thought of adding the jalapeños, perhaps even a cheese version.

[@AgeofAnderson]

I like the way you think!

[@slob0516]

2 egg yolks

[@CS-uc2oh]

spam was ate in the 70s and 80s looked just like your homemade spam. The new commercial spam has changed and is quite gross now.

[@AgeofAnderson]

I agree. It's very salty and mushy now.

[@cindywagner4623]

Wash them good.

[@sergiiiaroshenko5012]

70min it's to much? 248f 15si 30min and all botulism spores die. ,why 70min?

[@AgeofAnderson]

@@sergiiiaroshenko5012 I normally run 11psi. I can't remember why I took this to 15.

[@paulespinoza974]

NO PORK PLEASE

[@hossskul544]

3:36 you just destroyed the recipe, why would I go to all the trouble of making my own homemade spam if you're going to add in the same nasty chemical ingredients that they do in the factory? Why would anyone bother doing all the work when you just go buy a can of spam with all the chemicals in it !!!!! 👎🏼👎🏼👎🏼👎🏼👎🏼 dhuuuu

[@jeremykimanski9748]

Chemicals? Pink cure #1 is just pink salt that should be common culinary knowledge it’s not a chemical it’s just tablesalt with more sodium nitrate and sodium nitrite