Sandwich spread, spiced ham, ham loaf, Spam. It has many names. I’m sure as soon as you read “spam” you either thought “Yes!” or you may have thrown up a little. I will tell you that homemade “spam” is nothing like today’s cheap meat in a can Spam. Depending on the spices you use in making it, it can be different every time you make it as well.
You can also “can” this wonderful concoction and make it into a sandwich “spread”, but it will cook in the jar, as does any meat.
So, here we go:
- 1½ pounds fatty pork shoulder, cubed
- ¼ pound skinless pork belly, cubed
- ¼ pound ham, cubed
- 1½ teaspoons pickling salt
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon dried jalapeno powder (we like spice)
- 1½ teaspoons sugar
- ½ teaspoon garlic diced
- ½ teaspoon dehydrated onion flake (or dehydrated ramp flakes)
- ½ cup ice water
- To make the grinding easier, place the pork, spread out in the freezer on a tray until well chilled. Not frozen, just well chilled. You are working with RAW PORK, PLEASE USE PROPER FOOD PRECAUTIONS, KEEP YOUR MEAT SEPARATED AND AWAY FROM OTHER FOOD.
- Once everything is chilled, process the pork in sections in a food processor, once each one achieves the texture you desire add to a large bowl. I like my ham a little bigger pieces then the pork and pork belly.
- Now add all your meat together and mix with a mixer with the spices.
- Slowly add in the ice water to the meat and spices. You want to mix this until it is emulsified well. Meat paste. (I do realize that sounds gross….)
NON CANNING METHOD:
- Transfer into a greased small loaf pans; smooth top with a greased rubber spatula. Cover tightly with aluminum foil and place in a larger pan with 2-inch tall sides. Fill the larger pan with hot water halfway up the sides of the loaf pan. Bake in a preheated 300°F oven for 1½ hours. Let cool completely before removing from pan. Cut into thick slices and serve cold or shallow fried until crusty.
- Requires a pressure caner. Make sure you understand completely how to pressure can meat before doing this method!
- Prepare your WIDE MOUTH Pint Jars as you would for normal meat preserving.
- Make sure your meat mixture has NOTHING FROZEN LEFT IN IT!!!! NEVER can anything that is frozen or overly cold!
- Pack your meat mixture into your jars leaving 1 1/2 inch head space.
- Do not add any additional moisture.
- Clean the edges of your jars, place your lids and rings (tightly but not like Samson tightly)
- Place in your pressure caner and FOLLOW YOUR CANER’S DIRECTIONS!
- Meat MUST pressure can for 75 minutes for pints once it reaches the canning stage.
- Let your caner de-pressurize, and once you remove your jars, you will need to leave sitting for at least 24 hours. Make sure they seal.
- Place on your pantry shelf and you have processed spam as a quick grab.
NOTE: The canning method COOKS the meat in the jar, so it is the shape of the jar. Using the Wide Mouth jars allows you to “slide” it out of the jar and slice the spam and then fry or use as a spread, its already cooked!
It may seem like a lot of work, but the flavor is so much better than anything that is mass produced! You will never eat store bought again!
Until Next Time,
Mrs. Kay Lynn Rice
Yes, you read that correctly. Beef Tongue. Beef Tongue is an excellent cut of beef, despite what you may think. It is however, very high in fat, so have sparingly. Most people have heard of Beef Tongue Sandwiches which are made from an almost “pickled” version of beef tongue and are sliced and served cold. I love these too, my best friend’s grandma used to make the absolute best Beef Tongue sandwiches.
However, my husband’s very favorite recipe is one my Grandmama taught me to make. Beef Tongue Stroganoff. When you slow cook (I use a crock-pot) beef tongue it becomes such a soft and wonderful shredded beef, only to be compared to beef cheek meat. My husband refers to it as “beef butter”.
I do hope you enjoy this recipe.
Ingredients and utensils needed:
- 1 Beef Tongue (washed, do not skin)
- 3 bay leaves
- A pinch of salt
- tsp of chipotle pepper flakes (you expected that by now right?)
- 1 lb of fresh mushrooms
- 1 large onion sliced in half rings
- 2 cups of Greek plain yogurt (or sour cream, I use yogurt to cut down on fat)
- 3 – 4 cloves of garlic diced
- 1 tbsp of cornstarch
- 1 large crock-pot
- a thick butcher grade knife
- Wash your beef tongue. I know there is probably a joke here, but we won’t go there.
- Rub & coat with a pinch of salt & corn starch and place in the crock-pot. Place about 3 tablespoons of water in the crock-pot.
- Sprinkle the chipotle pepper flakes over the tongue.
- Put your bay leaves over the tongue.
- Set the temperature to Medium and let cook all day. Yes, ALL DAY.
- At the end of the day, remove from the crock pot and let cool on a cutting board.
- Skin the tongue. I slice down the middle just enough to cut through the outer skin, and pull the skin back.
- The tip of the tongue has it’s own “texture”. Personally its the prize for me and I keep it separate to enjoy on a piece of toast.
- TAKE OUT THE BAY LEAVES. My husband ALWAYS ends up with a piece of Bay Leaf. Make sure you get all the pieces out.
- Shred the meat of the tongue and place back in the crock-pot.
- In a frying pan, saute your onions, garlic until the onions are “limp”.
- Add in your mushrooms and saute until they are cooked but still firm.
- Pour over your meat in the crock-pot.
- Set the crock-pot temperature to warm.
- Add in your Greek Yogurt (sour cream) and stir together with all of the other ingredients.
- You should not have to add any moisture, but if you do, only add 1 tablespoon of water at a time. Remember the tongue is full of fat and should have created a nice thick broth while cooking.
- Stir off and on while you prepare your noodles, rice or potatoes that you will be serving with your stroganoff.
- Keep a watchful eye on your crock pot and stir often. This will prevent any clumping or “curdling” of the yogurt/sour cream.
- Serve over noodles, rice or potatoes and enjoy!
I hope you enjoy this very basic recipe. It also heats up great for left overs!
Until Next Time,
Mrs. Kay Lynn Rice
The month of July has been a very busy month. Our class unfortunately was cancelled due to everyones schedules. But I wanted to make sure these very simple and yummy recipes got in your hands.
The same ingredients can be used for both the chicken or the eggplant parmesan. Substitute one for the other.
- 2-4 frozen lg boneless skinless chicken breasts or 1 medium eggplant sliced thick.
- 1 28 ounce can of crushed tomatoes
- 1 tbsp dried or fresh basil
- 1 tsp minced garlic
- 1/4 tsp black pepper
- 2 cups shredded mozzarella cheese (Optional)
- 1/4 cup Parmesan cheese
- 2 tbsp olive oil
- 1/2 cup breadcrumbs (OR 2 cups of rice krispies)
- 1 gallon bag
- 1 quart bags
- Write the name of your recipe on the gallon bag as well as cook 8 hrs low.
- On the small bag write ‘Toppings’.
- Put your bread crumbs or crushed rice crispies in the small bag, add your Parmesan cheese and squish it through. If you want mozzarella cheese add it in this bag as well.
- Seal pushing out all air and set aside.
- Put your frozen chicken 🐔 or sliced eggplant in the big bag.
- I also will sprinkle fruit fresh or a little lemon juice on the eggplant to prevent Browning.
- Now add in your basil, garlic, pepper, olive oil and tomatoes over your chicken.
- Carefully add your topping bag on top.
- Seal pushing out the air.
- Put in the freezer.
Day before cooking, that in the refrigerator.
Day of cooking.
- Carefully remove topping bag, set aside.
- Dump contents of the large bag into your Crock-Pot. I use my casserole Crock-Pot for this recipe.
- Evenly spread everything out.
- Sprinkle the contents of the topping bag over top.
- Cook on low for 7-8 hrs.
- NOTE: You can also wait to put your toppings on about an hour before serving.
- Serve over pasta if you like.
Until next time,
Mrs. Kay L Rice
Here is a fun recipe that is great for appetizers, parties or any gathering that needs a little spicing up.
- 1 pound ground beef
- 1 pound regular pork sausage
- 1 (8 ounce) brick of cream cheese at room temperature
- 1 egg, beaten
- 1 container of French’s Jalapeño crisps (half put in a food processor to turn into bread crumbs, half leave intact.)
- 1 small onion diced
- 3 cloves garlic minced
- 1 tsp ground cayenne pepper
- 1 tsp ground Mexican oregano
- 1/2 tsp ground cumin
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp ground ghost pepper
- Add all the ingredients into a large bowl.
- Put on latex gloves
- Mix bowl well with hands kneading all the ingredients together.
- Refrigerate for 20 minutes.
- Preheat oven at 425 degrees Fahrenheit.
- Line your large cookie sheets with parchment paper.
- Scoop slightly rounded tablespoons of the meat mixture and roll into balls.
- Place 1-2 inches apart on sheet.
- Bake for 14-15 minutes.
I hope you enjoy this spicy little treat!
Until Next Time,
Mrs. Kay L Rice