Homemade spam

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five pieces of meat on a black plate

My dad's homemade Spam has a tender, bouncy, and slightly chewy texture. Each mouthful delivers a meaty, umami-rich flavor complemented by a touch of sweetness. Without exaggeration, the taste of homemade Spam surpasses that of any canned Spam available in the market.

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the ingredients to make this dish include meat, rice and seasoning

Whether you're in Hawaii or on the mainland – my Hawaiian family's recipe for Homemade Spam Musubi is the best! Cut planks of rich and salty canned spam are pan-fried until golden, then glazed in a simple teriyaki-style spam musubi sauce. From there, the spam is wrapped in nori seaweed with fluffy white rice and lots of furikake seasoning, making the perfect handheld snack. If you've never made homemade spam musubi before, this is a great recipe to start with! We wanted it to be as…

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sushi rolls are stacked on top of each other with eggs and sausages in them

Spam Musubi is a delicious Hawaiian snack and it's easy to make at home. All you need are pantry items: Spam & Rice. No worries if you don't have a musubi mold, you can use the Spam container!IngredientsServings: 8Sushi Rice: • 2 cups uncooked sushi rice or any short grain/medium grain rice • Water • 1/3 cup Rice Vinegar • 2 Tbsp granulated sugarSpam: • 1 can (12 oz) Spam, sliced into 8 pieces - we like the low sodium Lite Spam • KEEP the Spam can! • Cling Wrap • 3 Tbsp Low Sodium Soy sauce…

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a person cutting meat with a knife on top of a cutting board next to cranberries

Easy & quick homemade SPAM recipe in China (luncheon meat recipe) Do you have the guts to try? #recipe #cooking #chinesefood #spam #luncheonmeat #pork #meatlover. foodiechina888 · Original audio

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a person cutting up meat on top of a wooden cutting board

399K views, 7.8K likes, 224 comments, 4.2K shares, Facebook Reels from foodiechina888: Easy & quick homemade SPAM recipe in China (luncheon meat recipe) Do you have the guts to try? #recipe #cooking...

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a jar filled with food sitting on top of a counter

Do you have to ask why anyone would want to make spam at home from scratch? It was the sheer challenge, and the opportunity to make it as laborious as possible. And of course better than the original. This was pork shoulder finely chopped with about 20% fat, salt, instacure #1, herbs, a little sugar. Put into this jar early November last year. Then left in the fridge until today. You ask why? I wanted to see if it would slowly ferment at such low temperatures. I think it did. Smelled lovely…

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