Homemade Pork Spam Recipe: Make Luncheon Meat from Scratch

Homemade Pork Spam Slices on the Chopping Board

Homemade Pork Spam Recipe: Make Luncheon Meat from Scratch

Course: Appetizer, Breakfast, Main Course

Cuisine: American, Asian, International

Diet: Low Lactose

Keyword: homemade luncheon meat, homemade pork spam, homemade pork spam recipe, homemade spam, homemade spam recipe, luncheon meat recipe

Prep Time: 45

Cook Time: 3

Cooling Time: 2

Total Time: 5 45

Servings: servings

Calories: 257kcal

Author: Timea

This homemade pork spam recipe uses quality pork shoulder and simple seasonings to create the best savory, sliceable luncheon meat you can make from scratch.

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Metrics - US Customary

Equipment

1 meat grinder
1 mixing bowl
1 baking tray
1 loaf tin

Ingredients

1.5 kg pork shoulder cold, from fridge
380 g smoked pork ham or bacon
2 tablespoon pork lard if necessary
2 teaspoon sugar granulated
2 teaspoon sea salt kosher
2 tablespoon cornstarch powder
150 ml water cold

Instructions

Cut the cold pork shoulder into small, uniform cubes, approximately 1-inch in size.
Take the smoked pork ham and cut it into pieces of the same size-roughly 1-inch cubes.
Use an electric or manual meat grinder and pass all the meat through the grinder once,
If your ground meat mixture is particularly lean, add in the pork lard. Using your hands, mix the lard into the ground meat until it is just combined.
In a small bowl, combine the sugar, salt, and cornstarch. Pour in the 150 ml of water. Whisk vigorously until all the dry ingredients are completely dissolved, forming a smooth slurry.
Pour the slurry mixture over the seasoned mince meat in the large bowl.
Use your hands to mix and knead the meat vigorously for about 3 to 5 minutes.
Gather the fully mixed, sticky mince meat and press it firmly into one large loaf tin.
Cover the top of the loaf tin with aluminum foil. Place the covered tin into a larger, deep oven tray. Fill the oven tray with water, ensuring the water level comes at least halfway up the sides of the loaf tin.
Place the entire tray, complete with the water bath, into a preheated oven set to a low temperature of 120°C (250°F). Cook the loaf for 3 hours.
Pour out any excess rendered fat that has risen to the top.
Place heavy items (such as cans of food or a brick wrapped in foil) directly on top of the loaf while it is still in the tin. Leave the loaf to cool completely to room temperature under this weight.
Once the loaf has reached room temperature, you can unmold it from the tin.

Video

Notes

Store the loaf wrapped tightly in plastic wrap, foil, or in an airtight container in the refrigerator. Properly chilled, your homemade Spam will remain fresh and delicious for 5 to 7 days.

Chilling the diced pork for 30 minutes before grinding prevents the fat from melting (smearing) and separating from the lean meat, which is essential for proper emulsification.

If you must substitute, use another high-fat cut like pork belly or a blend of lean pork and additional pure back fat to ensure the mixture has enough fat to emulsify correctly.

Nutrition