Chef Micah Klasky makes his own spam, as a nod to the Marshall Islander community in Bentonville. Curing salt gives the spam its characteristic pink colour but its use is optional.
Ingredients
- Pork Shoulder 450 g
- Pork Fat 295 g
- Bacon 175 g
- Garlic microplaned, ¾ Tbs
- Salt ¾ Tbs
- #1 Curing Salt ½ tsp (optional)
- Cornstarch 45 g
- Ice 115 g
Cook It
- Cut the pork and bacon into large chunks, toss them with the remaining ingredients and move into the freezer for a bit — just long enough so that the outside begins to freeze, but it’s still soft internally. The goal is for the meat to be cold enough that the fats won’t smear when grinding.
- Pass all through a meat grinder with the finest die and divide in half.
- Place half in the fridge and keep the other half out.
- Process the half of the meat mixture you kept out in a food processor until smooth.
- Combine with rest of mixture in a stand mixer with a paddle attachment and whip to incorporate (you can always do this step by hand).
- Line a terrine mold with plastic wrap and fill accordingly.
- Bake in a water bath at 250˚F until it reaches an internal temp of 150˚F.
- Place the mold on a pan lined with a rack, put a weight on top to press the meat and let cool in the refrigerator overnight.
- When ready to eat, slice and sear in a hot skillet to serve.
