Big Guys Splam in a can
Posted: Thu Sep 01, 2011 7:49 pmI thought I'd try to make some Splam. It turned out real good, taste right on, just a few voids in the meat. Definatly a do again.
Note name changed so as not to tred on a trademarked name.
Semi frozen pork butt chunks ready to grind
First grind
spices thrown ready to mix
Second grind
ready for a fridge nap to meld the spices
stuffing the cans
sealing the lids on
into the pressure canner
we're rockin now
on the plate
the recipe
Splam
8 lbs. pork
2 Tbs. salt
1 Tbs. white pepper
1 Tbs. Dextrose
2 tsp. coriander
2 tsp. mace
½ tsp. nutmeg
¼ tsp ginger
1 ½ tsp. cure #1
1 cup milk powder
1 cup ice water.
Grind meat through a medium plate, add spices and water, mix well, re-grind. Let meat rest overnight to blend the flavours and let the cure work. Stuff into cans, seal the lids and process at 10 psi for 90 minutes.
Note name changed so as not to tred on a trademarked name.
Semi frozen pork butt chunks ready to grind
First grind
spices thrown ready to mix
Second grind
ready for a fridge nap to meld the spices
stuffing the cans
sealing the lids on
into the pressure canner
we're rockin now
on the plate
the recipe
Splam
8 lbs. pork
2 Tbs. salt
1 Tbs. white pepper
1 Tbs. Dextrose
2 tsp. coriander
2 tsp. mace
½ tsp. nutmeg
¼ tsp ginger
1 ½ tsp. cure #1
1 cup milk powder
1 cup ice water.
Grind meat through a medium plate, add spices and water, mix well, re-grind. Let meat rest overnight to blend the flavours and let the cure work. Stuff into cans, seal the lids and process at 10 psi for 90 minutes.
