SPAM thread.... For fun

[old medic]

Before the spice thread goes to far of track.

Here is a good you tube recipe, PeppermintPatty. It calls for a kg of pork - that is 2.2 lbs. on this side of the pond...lol.

Last winter the DW found a deal on Boston butts and smoked ham shank, spent about $30...Out came the knives and grinder. Started with slicing up ham steaks, to vac-u-seal. and cubed up what I needed for the SPAM, and carving up the butts. When all said and done, had a case of SPAM, 6 lbs of smoked SPAM kielbasa, 5 lbs each of sausage, maple and spicey. Bones went into a big pot of split pea soup and canned over a gallon. Then the remaining bones got pressure cooked and made a gallon of bone broth. Made for a long weekend but was fun.
One of our canning shelves and Smoking SPAM Kielbasa.

 

[Knight]

Maybe this tip will help. When my wife makes a batch of soup freezing portions using vacuum sealed bags works for us. I make the bags longer & hold the sealer vertical so that sealing is possible without sucking the soup out. That makes it possible to store the portions flat saving room in the freezer.

Those pictures of what you do are awesome.

 

[old medic]

Maybe this tip will help. When my wife makes a batch of soup freezing portions using vacuum sealed bags works for us. I make the bags longer & hold the sealer vertical so that sealing is possible without sucking the soup out. That makes it possible to store the portions flat saving room in the freezer.

Those pictures of what you do are awesome.

We have a sealer that has a wet seal function, and have done the same thing when we have a small batch... Make soup from leftovers, then have leftover leftovers... LOL... But several occasion each year we do a BIG batch and break out the canner and do 7 Qts at a time.
Thanks for the comment... we enjoy trying to be self sufficient in many ways. We both grew up with gardens and preserving. DW has a box of ribbons she won at fairs for her stuff through 4H.

 

[Liberty]

Before the spice thread goes to far of track.


Last winter the DW found a deal on Boston butts and smoked ham shank, spent about $30...Out came the knives and grinder. Started with slicing up ham steaks, to vac-u-seal. and cubed up what I needed for the SPAM, and carving up the butts. When all said and done, had a case of SPAM, 6 lbs of smoked SPAM kielbasa, 5 lbs each of sausage, maple and spicey. Bones went into a big pot of split pea soup and canned over a gallon. Then the remaining bones got pressure cooked and made a gallon of bone broth. Made for a long weekend but was fun.
One of our canning shelves and Smoking SPAM Kielbasa.

Wonderful!!! You are a great sausage maker! The pics looked super.

 

[old medic]

Wonderful!!! You are a great sausage maker! The pics looked super.

Learned from my great grandmother about age 7. Every fall a pig or two got butchered. Hated cleaning the intestines, but loved helping making the sausage.