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Posted: 7/7/2022 11:47:18 AM EDT
[#1]
Interesting. I will give boiling the spam before frying it a try. Thank you.
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Posted: 7/7/2022 12:10:00 PM EDT
[#2]
I agree on both. Like above, I'll have to try boiling, as I do with hot dogs occasionally.
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Posted: 7/7/2022 12:16:20 PM EDT
[#3]
The boiling is going to be worth a try. Spam is way to salty for me.
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Posted: 7/7/2022 1:04:15 PM EDT
[#4]
Quote HistoryQuoted: The boiling is going to be worth a try. Spam is way to salty for me. |
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Posted: 7/7/2022 1:42:23 PM EDT
[#5]
I love fried spam but my Dr convinced me to avoid pork.
Is there a beef version? And puree of bone, bone marrow, skin, nerves, blood vessels, and other scraps is where the true nutrition is found. |
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Posted: 7/7/2022 2:25:21 PM EDT
[#6]
Quote HistoryQuoted: The boiling is going to be worth a try. Spam is way to salty for me. Then someone told me to boil the slices first. Makes a huge difference. Bring a pot of water to a boil, drop the slices in, reduce the heat and let it simmer for 3 minutes. Turn off the heat and let it sit in the water for another 3-5 minutes. |
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Posted: 7/7/2022 2:30:50 PM EDT
[#7]
That's funny. I never noticed it being less salty after being boiled. I cube it up and boil it in the water for mac & cheese. Otherwise I cube it up and use the air fryer to crisp it up. May have to try boiling, then air frying to get the salt content down.
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Posted: 7/8/2022 10:28:21 PM EDT
[#8]
So far, the best Spam I've eaten is the "Bacon" Spam. I haven't tried the Chorizo Spam yet. I suspect the chorizo would overpower the taste of the rest of the meat in the Spam.
Spam and scrambled eggs is quite good. It works well because you'd normally salt your eggs anyway so the Spam does that for you. |
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Posted: 7/11/2022 11:55:00 PM EDT
[#9]
Quote HistoryQuoted: I love fried spam but my Dr convinced me to avoid pork. Is there a beef version? And puree of bone, bone marrow, skin, nerves, blood vessels, and other scraps is where the true nutrition is found. I’ve seen turkey. |
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Posted: 7/12/2022 2:05:58 AM EDT
[#10]
Could maybe use the "broth" left over from boiling it for making a batch of pinto beans?
I typically add a small can of ham to my beans to give them some extra flavor anyway - could maybe use this instead. |
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Posted: 7/13/2022 11:22:58 PM EDT
[#11]
Be careful of how much sodium nitrites and nitrates that you're eating. It's been associated with higher rates of certain types of cancer
https://progressreport.cancer.gov/prevention/nitrate |
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Posted: 7/13/2022 11:38:10 PM EDT
[#12]
So basically pink slime food
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Posted: 7/14/2022 12:28:23 AM EDT
[#13]
This stuff is really good.
Picked up a bunch for potential ???? 
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Posted: 7/21/2022 12:25:17 PM EDT
[#14]
Quote HistoryQuoted: So basically pink slime food Soylent Pink. |
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Posted: 7/21/2022 6:39:49 PM EDT
[#15]
I tried some nasty canned "loaf" from dollar 25 tree. It tasted like the essence of dried dog food and I spit it out. Keep in mind I'm fine with spam, luncheon loaf and corned beef but this was too far down the deep end for human consumption.
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Posted: 7/21/2022 7:45:25 PM EDT
[#16]
Just curious, was DAK one of those tested?
Maybe a little more expensive by weight, but not much. |
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Posted: 7/21/2022 7:49:44 PM EDT
[#17]
The only time I had Spam was for breakfast with eggs over rice. It was amazing.
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Posted: 7/21/2022 7:57:51 PM EDT
[#18]
Quote HistoryQuoted: This stuff is really good. Picked up a bunch for potential ???? https://i.imgur.com/6Q9nkwY.jpg The Keystone beef is really good over rice. I've hade it a couple of times and find it to be just fine, especially with a little seasoning. |
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Posted: 7/21/2022 8:51:06 PM EDT
[#19]
Teriyaki flavor SPAM is best SPAM. Can find it around here anymore.
Take a slice of regular spam, dip both sides in brown sugar, then pan fry. 
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Posted: 7/23/2022 11:06:18 PM EDT
[#20]
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Posted: 7/24/2022 11:47:15 AM EDT
[#21]
Nice!
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Posted: 7/24/2022 1:22:56 PM EDT
[#22]
 How Factories Produce Canned Meat | How It's Made |
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Posted: 8/1/2022 10:11:05 PM EDT
[#23]
Quote HistoryAs curious as I am, as someone who doesn't have reliable refrigeration for fresh meats I am going to have to pass on clicking play 
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Posted: 8/1/2022 10:57:35 PM EDT
[#24]
Quote HistoryQuoted: As curious as I am, as someone who doesn't have reliable refrigeration for fresh meats I am going to have to pass on clicking play Its all good, nothing bad in the How its Made segment. It shows how Keystone's meat is canned. |
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Posted: 8/2/2022 11:17:51 AM EDT
[#25]
Quote HistoryPretty damn neat, thanks for posting! |
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Posted: 8/2/2022 1:19:17 PM EDT
[#26]
As someone posted earlier, stay away from most canned “Luncheon Loaf”. Some of its not too bad but it is canned Bologna and not ham. It seems a lot of folks miss out on an economical and superior tasting canned ham labeled as “Luncheon Meat”. It is canned ham but for some reason they don’t label it as such. It’s generally no where near as salty nor expensive as Spam.
Many grocery stores have their store brand “Luncheon Meat”. I like the Kroger and Brookshires brand but it’s not always on the shelves. The most available to me is the Dollar General/Clover Valley brand. It fries up well and is really close to bacon when fried crisp. I use it for seasoning beans and lentils frequently. Pretty much anything you need more fat and protein in will benefit from this product. I stack it deep.  Attached File Attached File |
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Posted: 8/13/2022 8:56:57 PM EDT
[#27]
Is potted meat any worse or better ? It's a decent snack with crackers but it's salty as hell.
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Posted: 8/13/2022 9:16:39 PM EDT
[#28]
Quote HistoryQuoted: Is potted meat any worse or better ? It's a decent snack with crackers but it's salty as hell. |
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Posted: 8/13/2022 10:07:45 PM EDT
[#29]
Quote HistoryQuoted: Be careful of how much sodium nitrites and nitrates that you're eating. It's been associated with higher rates of certain types of cancer https://progressreport.cancer.gov/prevention/nitrate And migraines! |
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Posted: 8/13/2022 10:14:57 PM EDT
[#30]
I recently bought (but haven't installed yet) a conversion kit to switch my genny to run on the 1000 gal propane tank I got to run the new gas stove-top I installed.
The reason I mention it is that, should shit really go south, rather than using the genny to run fridges/freezers, I'll probably pressure-can most of the meat in our freezers (even though I hate canned meat!) and keep the fuel to power the well-pump, lights and comms; stuff like that. I've also thought about smoking, but I'm afraid that would bring every hungry soul within 100 miles to our doorstep! Come at me bro! Am I wrong? |
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Posted: 8/14/2022 11:39:02 PM EDT
[#31]
They Keystone beef, is a staple around our house. We use in in a number of things.
It makes a hell of a cheese dip. |
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Posted: 8/16/2022 5:03:14 PM EDT
[#32]
Quote HistoryQuoted: They Keystone beef, is a staple around our house. We use in in a number of things. It makes a hell of a cheese dip. You should post up some recipes. We've got a bunch stockpiled that we need to start rotating out, and up till now haven't really used in in our "normal" diet. (I know, I know, stock what you eat...) |
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Posted: 8/16/2022 5:44:42 PM EDT
[#33]
Something to consider on the salt factor, is during difficult times there may be no AC and you may be doing a lot more manual labor than normal. That extra salt may come in handy during those times when you're sweating a lot more than normal.
Although i do like the boiling idea for normal times. |
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Posted: 8/16/2022 6:15:58 PM EDT
[#34]
Fried Spam, sliced thin, makes a heckuva sandwich.
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Posted: 8/16/2022 7:01:45 PM EDT
[#35]
I just bought another case of Keystone chicken and pork.
This stuff is great! They have everything in stock now. It has gone up from $86 to $114 a case plus shipping. Still worth it to me with a 5 year shelf life. |
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Posted: 8/16/2022 7:37:06 PM EDT
[#36]
Spam Musubi is one of my favorite treats, I make it at home sometimes. I appreciate the tip about boiling the slices first, I’ll have to try that.
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Posted: 8/17/2022 8:47:38 AM EDT
[#37]
Quote HistoryQuoted: Spam Musubi is one of my favorite treats, I make it at home sometimes. I appreciate the tip about boiling the slices first, I'll have to try that. https://www.ar15.com/media/mediaFiles/146/616626BE-BDCE-4A39-A5F1-E18D26F6C564-1414072.jpg |
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Posted: 8/17/2022 8:52:11 AM EDT
[#38]
Quote HistoryQuoted: As someone posted earlier, stay away from most canned “Luncheon Loaf”. Some of its not too bad but it is canned Bologna and not ham. It seems a lot of folks miss out on an economical and superior tasting canned ham labeled as “Luncheon Meat”. It is canned ham but for some reason they don’t label it as such. It’s generally no where near as salty nor expensive as Spam. Many grocery stores have their store brand “Luncheon Meat”. I like the Kroger and Brookshires brand but it’s not always on the shelves. The most available to me is the Dollar General/Clover Valley brand. It fries up well and is really close to bacon when fried crisp. I use it for seasoning beans and lentils frequently. Pretty much anything you need more fat and protein in will benefit from this product. I stack it deep. https://www.ar15.com/media/mediaFiles/553621/08C74382-7220-4E3D-B22D-95F0481B0119_jpe-2474214.JPGhttps://www.ar15.com/media/mediaFiles/553621/48D2EF67-A5F3-4024-A62E-6C8632B2CEDA_jpe-2474215.JPG Treet is actually cheaper than any store brand around here, almost half the cost. |
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Posted: 8/17/2022 12:54:33 PM EDT
[#39]
Quote HistoryQuoted: What's the purpose of boiling? It was posted above that it seems to reduce some of the saltiness of the SPAM. |
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Posted: 8/17/2022 3:35:40 PM EDT
[#40]
Quote HistoryQuoted: Spam Musubi is one of my favorite treats, I make it at home sometimes. I appreciate the tip about boiling the slices first, I’ll have to try that. https://www.ar15.com/media/mediaFiles/146/616626BE-BDCE-4A39-A5F1-E18D26F6C564-1414072.jpg That looks really good. |
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Posted: 8/17/2022 4:03:06 PM EDT
[#41]
Does anyone care for the Brookdale brand Luncheon Meat? I was just at ALDI and it was $1.95/can so I got a couple but haven’t tried them yet. I saw someone selling them on eBay for $22 for 3 cans and didn’t know if I was missing something. Lol.
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Posted: 8/17/2022 4:03:36 PM EDT
[#42]
Quoted: Specifically, canned Spam and its knock-offs, and canned corned beef. I think that the best of the Spam flavors and clones is plain old original Classic Spam. Seems to last longer than others, too, especially those with less sodium. And if you boil the slices for a few minutes before you fry them, you can dramatically reduce the sodium before you eat it. A lot of the clones contain "mechanically separated meat". "Mechanical separation" is the process of sending leftover carcasses through grinders, then forcing the resultant slurry through sieves under great pressure. In other words, "mechanically separated meat" is a puree of bone, bone marrow, skin, nerves, blood vessels, and other scraps - a blend of tissues you would not consider meat if you saw it in its raw form. Original Spam has only six ingredients - pork shoulder, water, potato starch, salt, sugar, and sodium nitrite. The moral of the story is to read the labels. The potato starch is to absorb some of the unappealing gelatin that floats around in the can because of the cooking process. The sodium nitrite blocks the growth of bacteria and makes Spam pink - it would be gray without it. Even better than Spam to my taste is canned corn beef. I taste-tested a bunch of brands, and liked Libby's best. And it has even fewer ingredients than Spam - "Cooked beef, salt, sugar, sodium nitrite". None of this true. Mechanically separated meat is meat which is separated from it's bones by mechanical means. It contains no bone, bone marrow, or skin. It does contain blood vessels and nerves, but to no greater extent than any other piece of meat does (at least in the US. Shitholes gonna shithole.) |
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Posted: 8/17/2022 4:26:32 PM EDT
[#43]
"puree of bone, bone marrow, skin, nerves, blood vessels, and other scraps"
Mmmm, puree. Did you hear it in Homer Simpson's voice? |
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Posted: 8/17/2022 4:33:22 PM EDT
[#44]
Quote HistoryQuoted: None of this true. Mechanically separated meat is meat which is separated from it's bones by mechanical means. It contains no bone, bone marrow, or skin. It does contain blood vessels and nerves, but to no greater extent than any other piece of meat does (at least in the US. Shitholes gonna shithole.) Quote HistoryQuoted: Quoted: Specifically, canned Spam and its knock-offs, and canned corned beef. I think that the best of the Spam flavors and clones is plain old original Classic Spam. Seems to last longer than others, too, especially those with less sodium. And if you boil the slices for a few minutes before you fry them, you can dramatically reduce the sodium before you eat it. A lot of the clones contain "mechanically separated meat". "Mechanical separation" is the process of sending leftover carcasses through grinders, then forcing the resultant slurry through sieves under great pressure. In other words, "mechanically separated meat" is a puree of bone, bone marrow, skin, nerves, blood vessels, and other scraps - a blend of tissues you would not consider meat if you saw it in its raw form. Original Spam has only six ingredients - pork shoulder, water, potato starch, salt, sugar, and sodium nitrite. The moral of the story is to read the labels. The potato starch is to absorb some of the unappealing gelatin that floats around in the can because of the cooking process. The sodium nitrite blocks the growth of bacteria and makes Spam pink - it would be gray without it. Even better than Spam to my taste is canned corn beef. I taste-tested a bunch of brands, and liked Libby's best. And it has even fewer ingredients than Spam - "Cooked beef, salt, sugar, sodium nitrite". None of this true. Mechanically separated meat is meat which is separated from it's bones by mechanical means. It contains no bone, bone marrow, or skin. It does contain blood vessels and nerves, but to no greater extent than any other piece of meat does (at least in the US. Shitholes gonna shithole.) "Mechanically separated meat is a paste-like and batter-like meat product produced by forcing bones, with attached edible meat, under high pressure through a sieve..." From Wikipedia: "Mechanically separated meat (MSM)... is a paste-like meat product... It is sometimes called white slime... The process entails pureeing or grinding the carcass left after the manual removal of meat from the bones and then forcing the slurry through a sieve under pressure. This puree includes bone, bone marrow, skin, nerves, blood vessels, and the scraps of meat remaining on the bones. The resulting product is a blend primarily consisting of tissues not generally considered meat..." |
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Posted: 8/17/2022 4:39:16 PM EDT
[#45]
Quote HistoryQuoted: From the USDA's website: "Mechanically separated meat is a paste-like and batter-like meat product produced by forcing bones, with attached edible meat, under high pressure through a sieve..." From Wikipedia: "Mechanically separated meat (MSM)... is a paste-like meat product... It is sometimes called white slime... The process entails pureeing or grinding the carcass left after the manual removal of meat from the bones and then forcing the slurry through a sieve under pressure. This puree includes bone, bone marrow, skin, nerves, blood vessels, and the scraps of meat remaining on the bones. The resulting product is a blend primarily consisting of tissues not generally considered meat..." Quote HistoryQuoted: Quoted: Quoted: Specifically, canned Spam and its knock-offs, and canned corned beef. I think that the best of the Spam flavors and clones is plain old original Classic Spam. Seems to last longer than others, too, especially those with less sodium. And if you boil the slices for a few minutes before you fry them, you can dramatically reduce the sodium before you eat it. A lot of the clones contain "mechanically separated meat". "Mechanical separation" is the process of sending leftover carcasses through grinders, then forcing the resultant slurry through sieves under great pressure. In other words, "mechanically separated meat" is a puree of bone, bone marrow, skin, nerves, blood vessels, and other scraps - a blend of tissues you would not consider meat if you saw it in its raw form. Original Spam has only six ingredients - pork shoulder, water, potato starch, salt, sugar, and sodium nitrite. The moral of the story is to read the labels. The potato starch is to absorb some of the unappealing gelatin that floats around in the can because of the cooking process. The sodium nitrite blocks the growth of bacteria and makes Spam pink - it would be gray without it. Even better than Spam to my taste is canned corn beef. I taste-tested a bunch of brands, and liked Libby's best. And it has even fewer ingredients than Spam - "Cooked beef, salt, sugar, sodium nitrite". None of this true. Mechanically separated meat is meat which is separated from it's bones by mechanical means. It contains no bone, bone marrow, or skin. It does contain blood vessels and nerves, but to no greater extent than any other piece of meat does (at least in the US. Shitholes gonna shithole.) "Mechanically separated meat is a paste-like and batter-like meat product produced by forcing bones, with attached edible meat, under high pressure through a sieve..." From Wikipedia: "Mechanically separated meat (MSM)... is a paste-like meat product... It is sometimes called white slime... The process entails pureeing or grinding the carcass left after the manual removal of meat from the bones and then forcing the slurry through a sieve under pressure. This puree includes bone, bone marrow, skin, nerves, blood vessels, and the scraps of meat remaining on the bones. The resulting product is a blend primarily consisting of tissues not generally considered meat..." Lol you must work for the media. Let's get that whole quote from the USDA site: Mechanically separated meat is a paste-like and batter-like meat product produced by forcing bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. ETA: The standard method for determination of bone content of mechanically separated meat requires 12 h of incubation, uses carbon tetrachloride and acetone and does not completely digest connective tissue. Incubation before autoclaving and using a combination of enzymes (papain, bromelain and ficin) gave comparable digestion of soft tissue without affecting the total bone fragments collected. Total bone from samples incubated after and before autoclaving was 5.39 0.55 and 6.20 0.35%, respectively. The total amount of bone fragments collected was 6.00 0.34% after washing with carbon tetrachloride and acetone, and 6.65 0.38% after washing with water. The total amount of bone fragments collected after incubation for 2 h was numerically greater (values ranged from 7.35 0.94 to 8.92 0.31%) than when using the standard method (6.78 0.47). The procedure has a coefficient of variation of 14.8%. |
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Posted: 8/17/2022 6:26:51 PM EDT
[#46]
I'll try boiling as well. Local Rose's has Prem which I like better than spam. Canadian version of spam I think Best of all a buck a can.
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Posted: 8/17/2022 9:35:23 PM EDT
[#47]
Quote HistoryQuoted: Spam Musubi is one of my favorite treats, I make it at home sometimes. I appreciate the tip about boiling the slices first, I’ll have to try that. https://www.ar15.com/media/mediaFiles/146/616626BE-BDCE-4A39-A5F1-E18D26F6C564-1414072.jpg If you use the 25% less sodium (I get at COSTCO), you dont have to boil. Part of what makes Spam Masubi so good is the combination of salty (Spam)/sweet (sugar/soy mix) that you glaze it with and the sourness from the mirin in the rice. If you throw in some Furikake seasoning on the rice, it really elevates the Masubi. |
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Posted: 8/17/2022 9:42:53 PM EDT
[#48]
Quote HistoryQuoted: If you use the 25% less sodium (I get at COSTCO), you dont have to boil. Part of what makes Spam Masubi so good is the combination of salty (Spam)/sweet (sugar/soy mix) that you glaze it with and the sourness from the mirin in the rice. If you throw in some Furikake seasoning on the rice, it really elevates the Masubi. Good info. I use Mae Ploy between the rice and the Spam, before wrapping the nori. The sweetness of the chili sauce, the saltiness of the Spam, the spiciness of the Sriracha, the crunch of the nori and the softness of the rice- it’s one of the most perfect foods to me. |
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Posted: 8/18/2022 7:38:32 AM EDT
[#49]
Quote HistoryQuoted: If you use the 25% less sodium (I get at COSTCO), you dont have to boil. Part of what makes Spam Masubi so good is the combination of salty (Spam)/sweet (sugar/soy mix) that you glaze it with and the sourness from the mirin in the rice. If you throw in some Furikake seasoning on the rice, it really elevates the Masubi. "Mechanically Separated Chicken" is the benign-sounding name for leftover chicken carcasses that are ground, bones and all, into a paste which is then forced through a sieve under very high pressure. After that, it's treated with ammonium hydroxide as an anti-microbial agent. You've probably heard of the "pink slime" that goes into hotdogs. This is called "white slime". The FDA defines it as "edible tissue", but you probably wouldn't if you saw it in its natural state. Both Spam Classic and 25% less sodium Spam contain sodium nitrate, but 25% less sodium Spam also contains sodium phosphates and potassium chloride. Those ingredients also might be worth reading about. The moral of the story is to, 1), read the ingredients label, and 2), be aware of the innocuous names the FDA and marketers give to really unpleasant substances. Interesting aside: “lean finely textured beef” is another ingredient you'll often see on labels that is not at all what it sounds like. |
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Posted: 8/18/2022 7:46:15 AM EDT
[#50]
Quote HistoryQuoted: I'll try boiling as well. Local Rose's has Prem which I like better than spam. Canadian version of spam I think Best of all a buck a can. Bottom line: Spam Classic is really salty, but otherwise it's not an unhealthy, preservative-laced mash-up of butchering by-products. Most of the wannabes are. |
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Altho, it tasted just like those little mini vienna sausages. 
