Can Meat Experts Ben and Brent Recreate Spam? - Prime Time
Вставка
- Опубліковано 25 тра 2021
- Butchers Ben Turley and Brent Young try to make and can their own version of Spam using pork shoulder, ham, and seasonings. Do not try this at home!
Credits:
Hosts: Ben Turley & Brent Young
Producer: McGraw Wolfman
Culinary Producer: Jackie Rothong
Camera: McGraw Wolfman, Carla Francescutti
Editor: Mike Imhoff
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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What's your favorite way to eat Spam?
Roasting then put on Japanese instant noodles with an fry egg
Raw
Monty Python's - today we have spam, spam, spam and spam ua-cam.com/video/duFierM1yDg/v-deo.html
Never tried it
Not opening the can. It tastes horrible.
miss these guys, hope we get to see more of them soon
Unfortunely I believe they had a falling out, Ben left The Meat Hook, and they are no longer following each other on social media.
@@declanvillar5557 damn rip
friendship only last so long
I specifically came looking for them and am sad I won't be seeing them again
@@declanvillar5557argh, I see. That’s sad 😢
I'm glad I'm not the only one who did a double take on that "Water boils at 220°F" line. Ben had it right at 212°F
It boils at 212°F at 1 atm, but considering it's a pressure canner the boiling temp should increase, but he certainly didn't make that clear when discussing it.
Not a big deal. Get over it.
@@EAdano77 Wrong. He was not talking about pressure boiling. He was specifically talking about boiling at atmospheric pressure.
@@fingerbottom I was just trying to give them the benefit of the doubt, haha. This was the only way it could make any sense to me, but the more likely case is that he just erred.
The guys get a little too excited sometimes!
"When salt penetrates an atom"
I think you meant cell 😂😂
SPAM is an explosive endeavor
Don't forget that pressure creates the vacuum.
We are currently enrolling B&B in a chemistry 101 class
@@eaterdon't forget mitochondria is the powerhouse of the cell.
@@eater you mean biology?
In some of the protein productions I've been in, we dissolve all the marination ingredients into a brine and then add that to the meat mixture. That helps the phosphates, salts, and sugars chemically bind up to the protein as well as blend into the mix. A portion of the water is most likely used for that. If you do a Mark II of this, break out a stick blender and add the phosphate to water first and wait till it's in solution, and then add the rest of the "dry" ingredients. Add that in with your second grind and you'll be about as close as the plant would be.
Some of the differences with the color and texture could be the type of sugar that was mixed in and the method that it was mixed in. You can use different "sugars" and label them as sugar but they will make the finished product carmelize differently.
Bạn có thể chỉ cho tôi cách làm được không? Tôi ở việt nam
I love the parts where it looks like Keanu is staring at the meat coming out of the grinder.
I literally fast forward that 1 spot it was hilarious
As soon as i noticed that, I started scrolling thru the comments to see if anyone commented that!
Came here to say the same thing 3:58
If you meme it they will come...
@Momentum Tech HD and
shouldve left well enough alone when he said 212 lol he had it right
Agreed
You caught that, too?
220 is what the oven and a clothes dryer run on, right?
Or was it 212? 🤣✔
100c is so much easier to know lol
The higher pressure in the canner should raise the boiling point; 212°F is correct at 1 atm. But it would have been helpful for him to point that out.
212 .... 220 ..... 🤷🏻♂️ we got all that stuff....
They should make Korean army stew out of their spam and homemade hot dogs
Haha so true.. 부대찌개 is what it’s called 😬
It's awesome. You look at the ingredient list and think, "This is a horror show," but when you taste it, it all works amazingly well. You definitely feel like maybe you should crush a couple of statin pills on top just to be safe, but it's delicious.
"SPAM is SPAM, and everything else is something else." poetry.
haha😂😂
Once you've binged everything Brent and Ben have done ...you'll really start to miss them :D
Keanu definitely approves. I could see it in his eyes. 😍
small but important mistake about ph/acid and appropriate canning methods:
High ph == low acid. Water boiling canning is ok for low PH, high acid.
I'd roast and boil the bones with herbs while skimming the scum. Reduce to create the liquid until its gelatinous when cool before adding to the mixture. This should create much more gelatin in the can and greater umami to the final product.
BTW, water boils at 212F at atmospheric pressure. The boiling point increases at the pressure increases so technically the water is no longer boiling at 15 psi but is getting hotter in a liquid state. The initial boil creates steam and begins to pressurize the vessel until the water ceases to boil off and the vessel reaches a state of equilibrium. Of course, the more heat energy you add to the water under pressure will run the risk of exceeding the vessel's capacity to hold that pressure. So the metal weight on the top is a pressure valve that won't allow the water temperature and pressure vapor to exceed the safe capacity of the pressure vessel. So the maximum temperature of the water is maintained by the weighted pressure valve.
Otherwise you have a canned spam scatter bomb.
My guess is that they achieve that consistency by emulsifying the water into the mix much like a mortadella or Bologna. You may have needed to work the mix a bit more
I would think there's some vacuum involved in the can filling process.
@@wiinga Nope.
Or running it through the grinder a few more times. I caught that one when I saw the final grind. Not pasty/mushy enough.
Of course... It was homogenised for sure. I wonder how guys can't see it.
NOT QUITE .. i am sausage maker, if u emulsify water and air molecules will mix together with the fat and meat making it spongy more like a sausage or mortadella. I belive the trick here is the opposite u dont want spam to be like a sausage but more like a ham hence the only binder u need is as the brand states potato starch. No need of phospate either as it would retain water for no reason.
in other words the right process is grinding the meat binding it and the key should be the cooking process.
Could watch you guys for hours on end. Endlessly entertaining and informative. And your food ALWAYS looks great!
212 was correct
I freaking love Ben and Brent they make my all my favorite videos on this channel. More, more, more!!
From Ben’s awesome T-shirt to Brent’s “the more you know” canning facts, this video is fantastic! You could do a whole series on pop culture meats! 😂
Where are you guys? Will you be coming back for more episodes?
Just like the boiling water comment, I did a double take when he said you need to pressure can stuff that's acidic but then immediatley after he said you need to pressure can stuff thats pH 4.6 or higher. The pH scale doesn't work like that. People can kill or injure themselves handling stuff because of misunderstandings like this...
Came here to say this. Neutral pH is 7. The lower you go below 7, the more acidic it is. “Above 4.6” is less acidic than 4.6.
the spores of Clostridium botulinum will not grow if the pH of a food is 4.6 or LESS. These guys are morons that perpetuate ignorance.
This comment needs to be pinned. Come on guys.
I was laughing the whole time. I dont can on the regular but I do when fruits are cheep. It's not dangerous if you know what you are doing unlike these people
Ah yes the alternate timeline where biff and George mcfly become friends and start a butcher
Spam has flavors! Next challenge, replicating the kinds of flavored spam
how do you expect me to focus on spam when I just really want that Keanu shirt 😔
Cue Monty Python music, "Spam, Spam, Spam, Spam, Spam is Spam, Spam is Spam"...LOL love it
Spam Musubi and Spam fried rice were my favorite foods growing up. Great video! 10/10.
man im loving that young Keanu Reaves shirt where he looks like a alternate reality version of kylo ren who decided to become a member of twenty one pilots but left in a year to start modeling.
One of my favorite memories from living in South Korea is the enormous family gift packs of Spam that come out for the holidays!
Ben, why temperature does water boil at? 212? Close. 220. There he goes.
These two.. They are incredibly entertaining
Please bring these guys back!
when I was farming we would can pork, chicken, goat in mason jars. no need to grind it. its really easy and its basically pulled meat out of the can.
I haven't had spam since 1981 , I was in the military and it was better than the c-rats we ate in the field. Great video guys.
3:14 yes cocktail the best. Lots of ppl are excited for the meat cocktail
You failed to mention venting the vessel for 10 minutes AFTER steam begins to escape from weight stem. Purpose - expels oxygen from cans and vessel eliminating cold spots.
I’d sure like to find some cans & pull-tab topsides like that here, in the US! Where might one acquire them?? Please do tell!!! 😃
Great video!
Spam and Reeses should have made a cameo here and I am upset that it didn't. Love the video guys!
Another great show from Ben and Brent!
I definitely prefer it when they shoot in the shop or on location and the background muzak is annoying. But, having said that, it's still very watchable. Thanks guys.
that was great and i love it very simple fried over white rice with an egg
Shoutouts from Guam 🇬🇺 🤙🏽
Nice job and I would have LOVED to have tried your concoction.
I like cubing spam, frying it till crispy lil cubes. I make some spiral spaghetti noodles, toss in the spam cubes with scoops of pesto and feta cheese, so so good !
I always look forward to and enjoy your presentations. I learn things as well as giggle at your humour. Ah jes luf me Spam. Really do. Friends once gave me the Spam recipe a day, year’s calendar where I was able to appreciate its versatility as well as envy the authors who could come up with 365 recipes. One of my favourite spam recipes is very simple. When on a long road trip where you get hungry, I always make Spam sandwiches but they have to be to my specific specifications. Spongy new white bread. Thinly sliced tomatoes, butter, mayo and yellow mustard with salt and pepper. They get a bit soggy and that’s just perfect. Try some on your next marathon drive. You’ll thank me. Thanks for this interesting and informative video. Ah jes luffed it! Cheers, Colin.
"When salt penetrates an atom, bacteria can no longer penetrate that atom." Science.
As a chemist, that comment bugged me lol.
@@josephm4312 What about water boiling at 220? Presumably at sea level...
Water boils at 220 dontcha know?
I absolutely love you guys whatever it is that you do!
You can see he sharpened his knife but did not clean it properly. You can clearly see small metal pieces. Good Job! REAL PROFESSIONAL
Wait, Honolulu Hawaii has an Annual Spam Fest on the closed off main st of Kalakaua Ave. in Waikiki for a number of years... devoted only to Spam and how it is used as an ingredient..
I can meat all the time using Ball/Kerr jars.
Rather than schmearing the forcemeat around with a spoon to level the surface I lightly rap the jars bottoms on a folded towel. (One of those gardening kneel pads work great too).
My father used to sell the industrial machines and canning equipment/supplies to Hormel when I was a kid. He'd travel to their plants on business, and come home with cases of Spam they had given him as gifts. My mother hated the stuff, but I loved it. I should ask him if he knows any of their production secrets.
Love this kinda content
This is my first time watching these guys, and I was thinking that Brent reminds me of Thomas F. Wilson from Back to the Future. And then Ben called Brent "Mad Dog" and it just cemented it all together! :D
4:20 Does he really say 'when salt penetrates an atom....' 😂🤦♂️🤦♂️🤦♂️🤦♂️
yea that's some 420 quotes
I love his shirt- cannot take my eyes offa it
212 was the correct answer. love you guys!
Yaaaaaay these two are back!
The Johnny Utah shirt was a nice added touch
Meat grinding and canning tip. When you grind it lay it on a cookie sheet and put it in the freezer until 28F, the fat becomes solid but the meat is not. If you’re doing a lot meat dry ice added to the meat helps keep the grinder cool and not warm up the fat and meat.
Something tells me spam is grinded into a paste, and fat grinded separate in a little bigger size like the one you grinded everything down too might help with air pockets and make the surface more smooth.
At 7:30 does he says boiling them is ok for non-acidic foods? I'm pretty sure its only ok for acidic foods. He does say correctly in the next bit about pressure canning, but I'm pretty sure he messed that up on the just boiling part.
Yeah this video is a godawful mess.
Yes, which is why you can boil lacto fermented foods, but not meat. Thanks, I caught that too.
7:49 Water does boil at 212° F. Homie going "220, 221, whatever it takes" over here.
Spam is the best!
Nope. Its the lowest from all meat products ;)
@@andynissen225 Like right down there on the food chain with bologna and other processed meats, right?
I haven't tried spam in more than 30 years I think, but I have very fond memories of it. As a child in the late USSR, when to get any decent food you had to stay hours of queues, there was a magical time every month or so: the time when my parents got the humanitarian aid packages from the USA. And yes, it's contained SPAM. And we've eaten it for breakfast usually with bread, sometimes fried with eggs. And it was way tastier than soviet "tushenka" (canned stewed beef or pork, which usually contained more fat than meat).
The appliances are nice. I love the Electrolux, who manufactures the ovens?
Really enjoyed the science lesson
Really glad there's a video out there where Non-Asians/Pacific Islanders don't constantly insult Spam *and* sear it on a pan
Classic Nova Scotia spam sandwich.
White bread with crusts cut off
1 can spam (or Klik if you’re cheaping out)
1/4 cup mayonnaise
1/4 cup sweet relish.
Mix it up
Assemble sandwich and enjoy how low you’ve fallen.
I really miss this series, will it continue in the future or was this the last episode?
Bro i was wondering the same thing 😱
Did he just say... " bacteria entering the atom and salt prevents it"??? Hahahaha 🤣🤣🤣🤣
Chemistry and biology just got screwed over.
they can't even remember the boiling point of water :/
We would fry it up in a brown sugar/orange juice marinade. Made super sweet and sticky and delicious.
I'm gonna need a second opinion on that boiling temperature of water (although maybe 220 because of the higher pressure in the pressure cooker).
Yeah I assume the 220F is at pressure. 212F is what is taught in texts which is based on 1 ATM pressure.
At 12 to 16 psi the boiling point for water is about 250°F to 260°F
Yeh, 100°c
Imagine having the metric system where water boils at 100 degrees and freezes at zero 😑
Imagine Fahrenheit
I miss you guys making it work from your shop.
Spam is absolutely everywhere in the Philippines, it's basically spam when yiu graduate from the bottle
Keep em coming boys. Great show. By the way camping ain't camping with a can of spam fried on a cast iron
I wonder if they just needed a lil tappin to get some of the little spaces of air out? Great job fellas.. I had a canned response ready
No SPAM in South Africa unfortunately :(. Tried to find it a few years ago with no success. Look forward to trying it one day
What ever happened to these two? I loved seeing their adventures and knowledge of meats.
I am eating a few Spam Sandwiches watching this video. I LOOOOVE SPAM.
It's basically a Civilian MRE (Meal Ready to Eat)
I want to know where you get those metal cans for canning?
Very amazing i love you guys.🥰
Two hosts not being sure the temperature that water boils at is the most stirring endorsement of the metric system you can make.
Learned from BA, got to get that disclaimer out there.
I live near Austin MN, where the SPAM museum is located :D
This was an awesome episode. Keep safe Eater crew. 🇹🇹🇹🇹🇹🇹
to keep it cooler during the grind without adding excess water you can add dry ice while grinding.
On a grill. Barbecue sauce or steak sauce. Let it sit on water overnight to reduce the saltiness some. Fried with eggs and cheese is good. In the Pacific, Spam sushi is popular. I had a guy that worked in a restaurant in Hawaii, make me some and it was good. Heck, put on a stick and cooked over a campfire is pretty good.
The potato starch in the SPAM is the key.
That’s a really cool top Keane
The low sodium spam is more palatable to me. My family eats it with breakfast all the time. Also the hot & spicy flavor is awesome.
Nice Keanu shirt. Literally nothing better than crispy low sodium Spam with rice
Love spam! Try some of the flavored varieties. Teriyaki is especially good.
chorizo be the best breakfast spam
@@keegangsta3595 there is a chorizo flavored spam?
My favorite is definitely the tocino spam
@@gaius5901 Unfortunately I can't get that one here. I looked on the Spam website and none of the providers had it in stock. I'd love to try it.
Interesting factoid - Spam is a contraction of the words "Spiced Ham". This had to be retconned slightly in order for it to be sold in the UK as it is just luncheon meat, which was already readily available, with a trademark attached. The name became an acronym for "Specially Prepared American Meat". Still just a salty, gelatinous, high-fat, protein mulch regardless of how you slice it.
The Guys: *_Do not try this at home_*
Me: _I'm GROWN, don't tell me what to do!_
WATCHED CLOSELY 😬
Also me : They are professionals I'm just going to watch and not try this at home.
Spam is a non-stick surface... I'll have to remember that line. 2 of the essential food groups here in Hawaii: Spam and rice = spam musubi! Look it up!
Bowl choppers immersion grinders will give you the consistency you want
That’s a sweet frying pan!
You have a manufacturer / part number you can share?
I hope these guys are being successful, happy and creative. Without the cameras, or with. Whatever. I sure do enjoy the dynamic though.
I'm From Guam, literally grew up with the stuff!
6:40 Yes in Guam....we eat more Spam per Capital..lol
These videos are oddly eerie
@7:40 did you mean a pH *lower* than 4.6? Lower is more acidic
I think they use industrial size bowl cutters for that consistency