<![CDATA[Homemade Spam?]]>…not that I’m a big fan of Spam. I have a recipe that I wanted to experiment with that might be improved by such a thing. Online recipes are super simple and call for Morton’s Tender Quick. Are there Walton’s products that could substitute for that and give a superior product or should I just stick with the Morton’s?

]]>https://waltonsdev.nodebb.com/topic/1096/homemade-spamRSS for NodeFri, 11 Sep 2026 14:06:39 GMTThu, 14 Feb 2019 18:14:01 GMT60<![CDATA[Reply to Homemade Spam? on Mon, 18 Feb 2019 13:30:18 GMT]]>If anyone is wondering what M Ski comment you can check out a few things from the USDA (https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing)and search for “Does bacon contain additives?” it will state that bacon does not/can not contain nitrAtes.

We will be covering this more in future articles or “classes” but basically, if you char a piece of meat that is cured it can contain nitrosamines which are a carcinogen. This is also why we are limited to 120 ppm for injected bacon and 200 ppm for dry rubbed bacon of ingoing nitrites.

]]>https://waltonsdev.nodebb.com/post/3912https://waltonsdev.nodebb.com/post/3912Mon, 18 Feb 2019 13:30:18 GMT<![CDATA[Reply to Homemade Spam? on Sat, 16 Feb 2019 01:51:03 GMT]]>Jonathon Nitrate is not something you want to use if it is fried, FDA banned it from bacon

]]>https://waltonsdev.nodebb.com/post/3878https://waltonsdev.nodebb.com/post/3878Sat, 16 Feb 2019 01:51:03 GMT<![CDATA[Reply to Homemade Spam? on Fri, 15 Feb 2019 16:30:52 GMT]]>This stuff turned out great and takes flavor amazingly well. The seasoning possibilities are endless. This will be in my regular rotation for sure. I messed up by not sauteing the garlic first resulting in some serious garlic bite. I just have to be careful not to aim my breath at anyone today. 0_1550247849088_0112E8F9-649F-400E-A8B9-4C52C9075130.jpeg

]]>https://waltonsdev.nodebb.com/post/3867https://waltonsdev.nodebb.com/post/3867Fri, 15 Feb 2019 16:30:52 GMT<![CDATA[Reply to Homemade Spam? on Fri, 15 Feb 2019 00:01:55 GMT]]>Spams! I did happen to have the tender quick so I used that. I threw in extra garlic and some of the jalapeño patty mix for good measure. Everything needs a little spice!

0_1550188689212_3B83D262-B7AC-45E6-B2F0-9B9C10563A2A.jpeg

]]>https://waltonsdev.nodebb.com/post/3864https://waltonsdev.nodebb.com/post/3864Fri, 15 Feb 2019 00:01:55 GMT<![CDATA[Reply to Homemade Spam? on Thu, 14 Feb 2019 19:41:40 GMT]]>Jonathon Thanks for the response! I’ll give the morton’s a shot if I still have some. It’s not easy to find around here.

]]>https://waltonsdev.nodebb.com/post/3858https://waltonsdev.nodebb.com/post/3858Thu, 14 Feb 2019 19:41:40 GMT<![CDATA[Reply to Homemade Spam? on Thu, 14 Feb 2019 19:36:33 GMT]]>Joe Hell You could use MRT Sugar Cure but I don’t know if it would improve it over Morton’s Tender Quick. I do know that one of the things with Mortons Tender Quick is that it has Nitrite and Nitrate so it gives you instant curing power and then long-lasting curing capabilities as the nitrate is going to convert to nitrite, which is the curing agent…I think it is about time I did something with the MRT anyway, I will look into this more in the next few weeks. Starting to feel the need for a break from the Meatgistics University stuff anyway!

]]>https://waltonsdev.nodebb.com/post/3857https://waltonsdev.nodebb.com/post/3857Thu, 14 Feb 2019 19:36:33 GMT