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Today, I’m making the iconic Spam at home + Delicious Spam & Pineapple Cheeseburger.
1937: The Hormel Foods Corporation introduced spam. It was created to utilize pork shoulder, a cut of meat that was not widely used then. “Spam” is a portmanteau of “spiced ham,” though its origin is sometimes debated.
– 1940s: During World War II, Spam gained immense popularity. It was a crucial part of the diet for Allied troops due to its long shelf life, portability, and ease of preparation. Millions of cans were shipped overseas, providing a reliable source of protein for soldiers.
– After the war, Spam remained a staple in many households. Its convenience and affordability made it famous in the United States and worldwide. It became trendy in areas where fresh meat was scarce or expensive.
Spam has made a significant cultural impact, featuring various aspects of pop culture. One of the most famous references is from a 1970 Monty Python sketch that humorously exaggerated Spam’s ubiquity.
– Spam’s popularity spread to many countries, each adapting it to their local cuisines. In Hawaii, Spam is beloved and is often served in dishes like Spam musubi. In South Korea, Spam is considered a delicacy and is commonly given as a holiday gift. It’s also popular in regions like the Philippines, Guam, and Europe.
– Over the years, Spam has introduced several variations, including lower-sodium, turkey, bacon, and flavored versions like teriyaki and jalapeño. Hormel continues to market spam as a versatile and convenient food item suitable for various recipes.
Today, Spam is not just a food product but a cultural icon with a dedicated following. It has inspired festivals, cookbooks, and even the Spam Museum in Austin, Minnesota, which celebrates its history and impact.
Spam’s journey from a wartime necessity to a beloved culinary icon demonstrates its unique place in food history and its enduring appeal worldwide.

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Ingredients:
– 2 kg pork mince (preferably a mix of pork shoulder and pork belly)
– 120g Corn starch/flour
– 20g salt
– 10g sugar
– 2 tsp pink curing salt (Prague Powder #1)
– 1 tsp white pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 80 ml ice water
– 1.5g sodium erythorbate (approximately 0.075% of the meat weight) -Optional – it is a cure accelerator
Milk powder as a binder 10g per kilo – about 1 % weight for the binder – (optional)

Ham forming tubes –

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