Spam is canned meat. Though that doesn’t sound appetizing, it’s actually pretty delicious. There are several famous spam dishes, like spam musubi, spam fried rice, and the good ol’ spam sandwich.
For the pups, I used ground turkey and a few of our staple dry ingredients to make their spup with an added nutritional boost. I also opted to sous vide the meat—cooking it at a low temperature in a water bath—to keep it tender and juicy.
You can also just bake it in a loaf pan in the oven.
Turns out, the pups love spup!
Items
For sous vide:
2 empty spam cans, thoroughly washed out, OR mini baking loaf pans.
sous vide bags
vacuum sealer
sous vide machine
For oven:
mini baking loaf pans
parchment paper
Ingredients
Makes 2 cans of spup
1.5 lbs ground turkey
1 tablespoon tapioca flour
1 teaspoon melted coconut oil
Optional:
1/8 tsp sea kelp powder
1/4 tsp oyster powder
1/4 tsp beet powder
1/4 tsp eggshell powder
Directions
In a large bowl, thoroughly combine all the ingredients with your hands or a sturdy spoon.
For sous vide:
Add meat mixture to your tins or loaf pans and pack tightly.
Vacuum seal.
Fill a large 5qt pot or your sous vide container with water.
Set your sous vide machine at 165F / 3 hours.
Place meat into the water bath, completely submerged, for 3 hours.
Remove from the hot water and store in the refrigerator for up to 4 days. If you’re going to it store for longer in the freezer, remove the spup from the tin first and place in a freezer bag.
When sufficiently cooled down, slice and serve as is, or use in another dish!
For oven:
Add meat mixture to your oven safe loaf pans and pack tightly (Do not use spam tins here).
Set oven to 350F. Cover the meat with a piece of parchment paper, pressing it down.
Bake for 1 hour.
Store in the refrigerator for up to 4 days or freeze for long term storage.
When sufficiently cooled down, slice and serve as is, or use in another dish!
Cedric enjoying spup, eggs and fresh fruit for breakfast.