Ingredients
5 lbs - Pork Shoulder (ground) | 1.4 K or 3.15 lbs |
1 lb - Ham (ground) | 1lb 4oz bacon.rashers |
2 TBS + 1 tsp - Tender Quick | N |
3 TBS - Sugar | Y |
3 TBS - Corn Starch | Y |
1 TBS - Kosher Salt | Y |
1 Cup - Cold Water | Y |
Directions
Mix Tender Quick, sugar, cornstarch, Kosher salt and cold water together until everything is dissolved. | |
Combine with ground meat and thoroughly mix. | |
Spread mixture into 2 - 9x5 loaf pans and press firmly to remove air bubbles. | |
Tightly seal with aluminum foil, place into a water bath and then into a 250º oven for 3-3.5 hours or until they reach an internal temperature of 155º. | 12:30 to 15:30 |
Remove from oven, place a heavy flat object (I used a brick) on top while still hot. | |
Let thoroughly cool, then place into the refrigerator with brick overnight. | |
Remove SPAM from pans and slice as desired. | |
Optionally sterilize in jars. |
Now to pack it into jars.
Next time:-
(1) If I baked it in the jars in the oven, weighed down with a piston of some sort, I could then just screw on the lids and sterilize it, without breaking it up, admitting air, to move it to the jars.
(2) Use washed bricks, and use fresh foil. Unwashed bricks shed grit onto the top surface of the foil, and re-used foil sometimes has punctures that allow the gelatin/liquor to seep up atop the foil.
I am pleased with this; my pantry is stocked with basic supplies, and I maintain an inventory with the latest price of pork and other fresh meats in the two supermarkets. Now when I see that pork (or any other basic meat) is On Special, I can load up with three or four pounds of it and bring it home.
I gather that the home-cooked spam, at least, can be sterilized in jars. I could, of course, freeze it in small-capacity margarine tubs.
Cheers, Chris