How to Make Spam at Home (Step-by-Step)

I love making homemade spam because it’s so much healthier, tastier, and customizable than store-bought. Every time I slice into it, I get that perfect savory aroma and satisfying texture — and the best part is, I know exactly what’s inside.

Why I Make Spam at Home

If you’ve been following me for a while, you probably know that I love creating recipes completely from scratch.

For this homemade spam, I make it entirely myself — no additives, no preservatives, just fresh, high-quality ingredients.

For the meat, I carefully select fresh pork shoulder with a 3:7 fat-to-lean ratio.

The fat provides that lovely juicy, melt-in-your-mouth richness, while the lean ensures a firm, satisfying bite. Using only lean meat can result in a dry, crumbly spam, so balancing fat and lean is key for that perfect texture.

To achieve the ideal consistency, I separate the fat and lean meat. The lean meat is put through a meat grinder or food processor, creating a smooth, uniform texture, while the fat is hand-chopped into small pieces to give pockets of juiciness throughout the spam.

Why you‘ll love this recipe

• Healthier than store-bought — no preservatives, additives, or mystery ingredients.
• Customizable flavor — you can adjust salt, sweetness, and spice to your preference.
• Perfect texture — tender yet firm, easy to slice without crumbling.
• Meal-prep friendly — can be made ahead and stored for quick meals during the week.
• Kid-friendly — mild seasoning and smooth texture make it great for family meals.

Ingredients

Core Ingredients:

• 500g pork shoulder (with some fat)
• 100g cornstarch
• 1 egg (approx. 50g), at room temperature

Deodorizing Ingredients:

• 1 tsp strong baijiu (50% ABV or higher)
• 2 tsp cooking wine
• 20g scallion-ginger water
• 1 tsp (approx. 10g) all-purpose flour

Seasonings:

• 5g white granulated sugar
• 1g five-spice powder
• 0.5g white pepper powder
• 3g chicken bouillon (optional)
• 1g red yeast rice powder (optional, for color)
• 2 tsp light soy sauce
• 1 tsp oyster sauce

For Consistency & Handling:

• 80g cold water
• 80g cornstarch
• 20ml neutral oil (e.g., corn or soybean oil)

Note on Ingredients:

• Pork Shoulder: A cut with some fat is crucial for moisture and flavor. Pure lean meat will result in a very dry texture.
• Cornstarch: This is the key binding agent that gives the luncheon meat its characteristic firm, sliceable texture.
• Scallion-Ginger Water: This is made by soaking 5g sliced ginger and 10g scallion pieces in 30ml water for 30 minutes, then squeezing and straining the liquid. It provides flavor without bits.
• Red Yeast Rice Powder: This is a natural food coloring that gives the meat a pinkish hue similar to the commercial product. It is optional and does not affect taste.
• Baijiu: A strong Chinese liquor. It is very effective at removing gaminess. If unavailable, 2 tsp of beer is an acceptable substitute.

Instructions

Step 1: Prep Work

Make scallion-ginger water: Slice 5g ginger and 10g scallion, soak in 30ml water. Squeeze and steep for 30 minutes, strain, and reserve 20g liquid.

Grease mold: Brush a 1mm thick layer of oil on all sides and bottom of mold. Place on a baking tray.

Prepare tools: Wash meat grinder, cut foil 5cm larger than mold for covering later.

Step 2: Remove Odor from Meat

Place pork shoulder in a large bowl with 1 tbsp flour, 1 tsp liquor, and 50ml water. Knead by hand for 3 minutes to remove blood and odor.

Rinse under running water until clear (2–3 times). Pat dry completely with kitchen paper.

Step 3: Grind and Season Meat (20 minutes)

Grind Meat

Dice fat into 0.5cm cubes. Cut lean into 2cm cubes.

Grind lean once on “coarse” mode (for texture). For smoother spam, grind twice.

Mix lean and fat together by hand for 1 minute.

Add Seasonings

Mix in sugar, five-spice, white pepper, bouillon, red yeast rice powder, soy sauce, oyster sauce, Shaoxing wine, and scallion-ginger water.

Stir in one direction for 1 minute until well combined.

Add Starch & Egg Mixture

In a bowl, whisk 80g cornstarch, 80g water, and 1 egg until smooth.

Pour into meat mixture and stir 2–3 minutes until sticky and elastic — mixture should cling to chopsticks.

Step 4: Shape and Steam

Transfer mixture into mold. Use greased spatula to spread evenly, pressing out air bubbles. Flatten surface.

Cover tightly with foil. Place the mold in a steamer over medium heat. Steam for 40 minutes.

Test doneness: Insert chopstick in center — no blood should seep out.

Step 5: Cool and Slice (15 minutes)

Remove foil and cool to room temp (30 minutes), or refrigerate 1 hour.

Unmold carefully and slice into 0.5–1cm thick pieces with a sharp knife (wipe blade after each cut).

Frequently Asked Questions

1. Can I use chicken or beef instead of pork?
   Yes! Pork gives the most authentic flavor, but chicken thigh or beef can also be used. Adjust fat ratio to keep the meat moist.
2. Do I need red yeast rice powder?
   No, it’s just for color. Without it, your spam will look lighter but taste the same.
3. How long can I store homemade spam?
   Keep in the fridge for up to 5 days, or freeze for up to 1 month. Slice only before serving for best texture.
4. How do I serve it?
   Pan-fry slices for crispy edges, add to fried rice, ramen, sandwiches, or even musubi!
   

   Print Pin

   Easy Luncheon Meat Recipe From Scratch

   This homemade spam recipe is savory, tender, and so much healthier than store-bought. Perfect for slicing, pan-frying, or adding to your favorite dishes!

   Course Side Dish

   Cuisine American

   Prep Time 30 minutes minutes

   Cook Time 45 minutes minutes

   Servings 4

   Calories 354kcal

   Ingredients

   Core Ingredients:

   • 500 g pork shoulder with some fat
   • 100 g cornstarch
   • 1 egg approx. 50g, at room temperature

   Deodorizing Ingredients:

   • 1 tsp strong baijiu 50% ABV or higher
   • 2 tsp cooking wine
   • 20 g scallion-ginger water
   • 1 tsp approx. 10g all-purpose flour

   Seasonings:

   • 5 g white granulated sugar
   • 1 g five-spice powder
   • 0.5 g white pepper powder
   • 3 g chicken bouillon optional
   • 1 g red yeast rice powder optional, for color
   • 2 tsp light soy sauce
   • 1 tsp oyster sauce

   For Consistency & Handling:

   • 80 g cold water
   • 80 g cornstarch
   • 20 ml neutral oil e.g., corn or soybean oil

   Instructions

   Step 1: Prep Work

   • Make scallion-ginger water: Slice 5g ginger and 10g scallion, soak in 30ml water. Squeeze and steep for 30 minutes, strain, and reserve 20g liquid.
   • Grease mold: Brush a 1mm thick layer of oil on all sides and bottom of mold. Place on a baking tray.
   • Prepare tools: Wash meat grinder, cut foil 5cm larger than mold for covering later.

   Step 2: Remove Odor from Meat

   • Place pork shoulder in a large bowl with 1 tbsp flour, 1 tsp liquor, and 50ml water. Knead by hand for 3 minutes to remove blood and odor.
   • Rinse under running water until clear (2–3 times). Pat dry completely with kitchen paper.

   Step 3: Grind and Season Meat (20 minutes)

   • Grind Meat
   • Dice fat into 0.5cm cubes. Cut lean into 2cm cubes.
   • Grind lean once on “coarse” mode (for texture). For smoother spam, grind twice.
   • Mix lean and fat together by hand for 1 minute.
   • Add Seasonings
   • Mix in sugar, five-spice, white pepper, bouillon, red yeast rice powder, soy sauce, oyster sauce, Shaoxing wine, and scallion-ginger water.
   • Stir in one direction for 1 minute until well combined.
   • Add Starch & Egg Mixture
   • In a bowl, whisk 80g cornstarch, 80g water, and 1 egg until smooth.
   • Pour into meat mixture and stir 2–3 minutes until sticky and elastic — mixture should cling to chopsticks.

   Step 4: Shape and Steam (45 minutes)

   • Transfer mixture into mold. Use greased spatula to spread evenly, pressing out air bubbles. Flatten surface.
   • Cover tightly with foil. Place the mold in a steamer over medium heat. Steam for 40 minutes.
   • Test doneness: Insert chopstick in center — no blood should seep out.

   Step 5: Cool and Slice (15 minutes)

   • Remove foil and cool to room temp (30 minutes), or refrigerate 1 hour.
   • Unmold carefully and slice into 0.5–1cm thick pieces with a sharp knife (wipe blade after each cut).

   Nutrition

   Calories: 354kcal | Carbohydrates: 43g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 289mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg