SEATTLE —
Homemade Spam
Yield 1x / fills 1 terrine mold
By: Chef Steven Ariel, TRACE Market at W Seattle
Ingredients:
- 1 lb. 10oz. pork butt, ground
- 1/2 lb. pork fat, ground
- 6 oz. ham, minced in food processor
- 1 ½ T salt
- ½ tsp. pink salt (optional)
- 2 tsp. sugar
- ½ tsp. onion powder
- 1 tsp. garlic salt
- 6 oz. cup ice water
Direction:
- Combine ground pork, salt, pink salt, sugar, onion powder and garlic salt in mixer with paddle, mix on low 2 minutes.
- With mixer on speed 2 gradually add ice water, mix for 5 minutes.
- Turn out forcemeat to 2 saran wrap lined terrine molds, cover each with foil, and bake in water bath at 250ᴼ for 2 hours or, until internal temp reaches 155ᴼ.
- Use thermal probe. Press and cool terrine for later use.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.