House-made Spam

Adapted by
November 2013
Yield: 5 loaves


5 kilograms fatty pork shoulder
61 salt
45 grams muscovado sugar
11 grams cure salt #1
8 grams ground white pepper
5 grams garlic, finely grated
1.5 grams allspice
.07 grams cinnamon
¼ grams mirin
700 cup water


For the Spam:
In a meat grinder fitted with a ⅜-inch die, process 35 percent of the pork shoulder. Grind the remaining meat through a small die. In a stand mixer fitted with the paddle attachment, combine the meats with salt, sugar, cure, pepper, garlic, allspice, cinnamon, and mirin. The meat must be as cold as possible, preferably below 35°F. Mix meat to combine, about 2 to 3 minutes. When meat mixture is homogeneous and appears sticky, begin to add ice water gradually. Test for seasoning.

Place mixture in a terrine mold in small handfuls to avoid any lumps. Let stand in the refrigerator overnight. The next day bring to room temperature. Heat oven 200°F. Prepare a water bath, place terrine mold inside, and cook Spam until internal temperature reaches 150°F.

Remove terrine from oven, and chill 1 to 2 days before serving.