I bought a ham to slice for sandwiches and dice for beans along with the bone. While chopping it up I saw some geletin and it reminded me of spam so I goggled and found a recipe. I had to run around to find curing salt and started cooking.
The cooking is done and it's cooling now with weight on it to compact it some. Here's where I started.
1# of ground ham and 4.5# of country style ribs ground up and seasoned with black pepper, onion and garlic powder and a little cayenne pepper. I tsp of curing salt and 3 tbsp of corn starch mixed with 1/2 cup of water and mixed well.
After it came out of the oven, I drained all that grease and it smells delicious
I had to taste it and it's good but not as salty as I like so I salted the whole thing with sea salt.
It's cooling and getting pressed, I'm gonna put it in the fridge after it cools some and that should also improve the taste.
I'm curious to see if it makes the gelatin that we used to get in cans of Spam and Vienna sausages.
The cooking is done and it's cooling now with weight on it to compact it some. Here's where I started.
1# of ground ham and 4.5# of country style ribs ground up and seasoned with black pepper, onion and garlic powder and a little cayenne pepper. I tsp of curing salt and 3 tbsp of corn starch mixed with 1/2 cup of water and mixed well.
After it came out of the oven, I drained all that grease and it smells delicious
I had to taste it and it's good but not as salty as I like so I salted the whole thing with sea salt.
It's cooling and getting pressed, I'm gonna put it in the fridge after it cools some and that should also improve the taste.
I'm curious to see if it makes the gelatin that we used to get in cans of Spam and Vienna sausages.