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I grew up eating Spam. I still eat it at least a few times a week with any meal. I like to brown it up and have it with eggs and rice for breakfast. I love Spam musubi. I also use in fried rice. It's good with hot sauce or teriyaki sauce, too.
As i have noted before, yes, I have tried Spam. Spam is a pressed meat product made mostly of pork shoulder meat. Pork Shoulder meat is harder to cut into slices than the ham as has the shoulder bone running through it. Since the pandemic, I have processed three or four shoulders as I have been able to get them from $0.69-0.99/ lb depending on the week. On an 8 lb roast, you lost about 4-6 ounces of fat and about 12-16 oz of bone. It is probably one of the cheapest parts of a dressed hog these days and is generally cheaper than chicken.
As I was watching Joyce Fung cook the recipes above, I started to think in my mind that it was time to buy some Spam. When I went to the Walmart site to order with my grocery order, i noted that a 12 oz can or Original Spam in $2.92. Two weeks ago, I bought Krogers Whole Spiral Ham for $1.29/ lb which I have frozen in packets for sandwiches. It seems like I could duplicate all five recipes using a slice of ham and get results as good as Joyce did.
I think that i will pass on using Spam for cooking anytime soon.
All good points, I keep the "Spam" around mostly because I don't have space in the freezer. That, being said, I don't remember the last time I cooked Spam (or ham for that matter.)
You mention the bone in the shoulder. I don't really consider the bone as a total waste--works well in a pot of lentils or other beans.
Sorry to disappoint, but Spam's made with ham and pork shoulder. If you want the odd parts, you'll need to buy head cheese, souse, or scrapple. I've seen the odd hog's hair in slices of head cheese.
I've eaten scrapple. I don't like gelled things. I've found one of my own hairs in something that I made and it creeped me out when I found it. It was the texture. Eww.
Think last time I ate Spam was way before DD was born so think maybe 25 years ago.
I will put it on the next grocery list ... to see if it is still same.
"What is the difference between Taylor Ham and Taylor Pork Roll? The proper name according to the manufacturer, Taylor Provisions of Trenton NJ, is John Taylor’s “Original Taylor Pork Roll.” It was originally called “Taylor Ham” and although the name was changed in 1906 many of us in North Jersey still call it simply, “Taylor Ham.” Think of it as Kleenex is to tissues, Taylor Ham is to Pork Roll.
According to Eric of Taylor Provisions, people continue to use the two names interchangeably. We also asked him about Taystrips, or Tastystrios and he said they have not been manufactured for many years and have no plans at this time to do so in the future.
The name debate seems to be between North Jersey locals calling it Taylor Ham, and South Jersey and Philadelphians calling it “Pork Roll.”
Maybe Middletown, NJ is the dividing line? We hear from people all over the country telling us they never hear it called “pork roll” while just as many insist they’ve never heard of “Taylor Ham.” "
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