1. Can I make Spam without a meat grinder?

Yes! A strong food processor works just fine. Pulse in small batches for best texture.

2. Is Tender Quick necessary?

Tender Quick adds the signature pink color and cured taste, but you can substitute Prague Powder #1 if experienced, or skip it for a more natural look and milder flavor.

3. How long does Homemade Spam last?

Stored in an airtight container in the fridge, it keeps for up to 7 days. Freeze slices for longer storage.

4. Can I make it lower sodium?

Yes, reduce added salt slightly, and choose low-sodium ham. It’ll still be flavorful.

5. What’s that jelly on the outside?

That’s natural pork gelatin—totally safe and delicious. It forms from the pork fat and connective tissue and adds authentic texture.

Homemade Spam: A Nostalgic Classic with a Homemade Twist

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Learn how to make authentic, flavorful homemade Spam using simple ingredients. A nostalgic classic, reimagined with love

Total Time: 0 hours
Yield: 1 loaf (about 12 slices) 1x

Ingredients

Scale

2 lbs pork shoulder (with fat)
1 lb ham (do not trim fat)
1 tbsp Tender Quick (or curing salt alternative)
2 tbsp corn starch (or potato starch)
1 tbsp sugar
1 tbsp salt

1/2 cup ice water

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Instructions

Cube pork shoulder and ham, freeze for 45 mins.
Make slurry with Tender Quick, sugar, salt, cornstarch, and cold water.
Grind meat and mix with slurry.
Pack into loaf pan, bake in water bath at 250°F for 3–3.5 hrs.
Press and refrigerate overnight.

Slice and serve.

Author: Emilie Faivre
Prep Time: 1 hour (includes chilling + cutting + mixing)
Cook Time: 3.5 hours
Cuisine: American