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a Tribute to Spam
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gonefishin View Drop Down
Master Chef
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Joined: 20 September 2012
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Topic: a Tribute to Spam
    Posted: 29 December 2013 at 13:31
   What is Spam?  At hand...Spam is actually a wonderful thing.  Let me explain...then rephrase.  Canned spam isn't all that appetizing...but what Spam represents is actually quite nice! 

    Spam!  The basic idea that I see, with Spam,  is that it's supposed to be a display of two representation of what is good in the pig.  It's a mix of the Pork Shoulder...and the cured ham.  These are two great flavors of pork mixed together.  Really, it's not far off from a representation of the flavors in a Cuban Sandwich.  

    What I plan to put forward, when some extra time is afforded to me, is to put together a tribute sausage to Spam.  It will be a pork grind mixed with Pork shoulder and uncooked cured ham...and a few minimal spices.  I'll do half the mix as a fresh sausage and the other half will be finished with some smoke.  I usually don't add any nitrates to my fresh or smoked sausages...but this time there will be an exception.  I'll, obviously, add some nitrates to the ham portion to make it an uncooked cured ham.  I'll do this before the grinding.  

  Spam on people, spam on!
Enjoy The Food!
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2013 at 18:41
sounds great to me, dan - if i were there, i'd hit it ~ Big smile

it really is just sausage in a can - nothing wrong with that.... your project sounds like an interesting idea and i am indeed looking forward to updates and details.

one suggestion: if i remember correctly, the binder in spam is "potato starch;" seems to me that potato would work just fine in your sausage, too. i've used it before for other sausage in place of things like "soy protein cncentrate" and it works well. your choice, of course, but food for thought, as they say ~
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gonefishin View Drop Down
Master Chef
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Joined: 20 September 2012
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2013 at 19:21
Originally posted by TasunkaWitko TasunkaWitko wrote:

sounds great to me, dan - if i were there, i'd hit it ~ Big smile

it really is just sausage in a can - nothing wrong with that.... your project sounds like an interesting idea and i am indeed looking forward to updates and details.

one suggestion: if i remember correctly, the binder in spam is "potato starch;" seems to me that potato would work just fine in your sausage, too. i've used it before for other sausage in place of things like "soy protein cncentrate" and it works well. your choice, of course, but food for thought, as they say ~

   Good suggestion Tas...Stay true to the original product...I like it!
Enjoy The Food!
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