Can Meat Experts Ben and Brent Recreate Spam? - Prime Time 

What's your favorite way to eat Spam?

miss these guys, hope we get to see more of them soon

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.

"When salt penetrates an atom, bacteria can no longer penetrate that atom." Science.

Cue Monty Python music, "Spam, Spam, Spam, Spam, Spam is Spam, Spam is Spam"...LOL love it

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.

Really glad there's a video out there where Non-Asians/Pacific Islanders don't constantly insult Spam *and* sear it on a pan

Spam is the best!

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.

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.

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! 😂

Love spam! Try some of the flavored varieties. Teriyaki is especially good.

Bowl choppers immersion grinders will give you the consistency you want

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

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.

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 hope these guys are being successful, happy and creative. Without the cameras, or with. Whatever. I sure do enjoy the dynamic though.

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).

hate to break it to u but salt is a little bigger than an atom...

I think they use industrial size bowl cutters for that consistency

The sugar in SPAM is what makes it so grody....like dumping ketchup on bacon....yecch Great video! 2 👍s up!

I'm honestly only subscribed to Eater because of these guys.

Make.... Spam musubi, Spam omelet, Spam fried rice, Spam sandwich, Spam with fried noodles, etc.

I know bonapetite is kind of the the competition, but this almost feels like an episode of gourmet makes with Clair Saffiz. I'd love to see a team-up between you guys and Clair for more of these massproduced things made at home.

Your scientists were so occupied with whether or not they could, they didn't stop to think if they should.

Is Prime Time done? Can't wait for new videos..

I love his shirt- cannot take my eyes offa it

6:40 Yes in Guam....we eat more Spam per Capital..lol

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.

Where have they gone!!!! Honestoy the only reason I tune in to eater

love spam. anyone who doesn't hasn't tried it.

Shout out to the island of Guam! SPAM is the most versitile canned meat there is. Have you guys tried canned corned beef? I

They literally made so much spam 😂😂

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

Subscribed from Guam 🇬🇺

Today's episode...sponsored by SPAM!

More prime time

I love experts who talk about food in technical and direct terms too many people brush over the scientific details. Even if you're not doing it for a living expending your knowledge is valuable 💖👍

Tshirt...Breathtaking 🤭

i thought this was a matt stonie video because of the thumbnail lol

I like how your pyramid of spam cost you maybe $10

When I get done making this, will it have a 1000 yr shelf life like a original can of Spam or twinkie? Just asking.

try mixing it in a stand mixer next time...make it a bit more homogenous...you'll still get the defined texture but the mix will be a bit closer to what you are looking for...think bologna...but chunkier

"We kill 99%, but the 1% has botulism. Kill it first"... Umm if boiling doesn't kill botulism, thanks for leaving out any explanation how botulism is taken care of! (Sarcasm)

I want to know where you get those metal cans for canning?

I love Prime Time!

Surprisingly few ingredients in the Sliced Processed Alien Meat.

Spam®️ musubi! Or in Hawaii local style fried rice!

Man I wish I could work with you guys for a while.

I can honestly say that I've never eaten spam, now I'm going to have to try it, great video guys 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

"When salt penetrates an atom" I think you meant cell 😂😂

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

They should make Korean army stew out of their spam and homemade hot dogs

I love the parts where it looks like Keanu is staring at the meat coming out of the grinder.

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.

shouldve left well enough alone when he said 212 lol he had it right

212 was correct

"SPAM is SPAM, and everything else is something else." poetry.

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

Did he just say... " bacteria entering the atom and salt prevents it"??? Hahahaha 🤣🤣🤣🤣 Chemistry and biology just got screwed over.

Ah yes the alternate timeline where biff and George mcfly become friends and start a butcher

Uh, water boils at 212, not 220. Dork.

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...

Keanu definitely approves. I could see it in his eyes. 😍

Where are you guys? Will you be coming back for more episodes?

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.

Ben, why temperature does water boil at? 212? Close. 220. There he goes.

4:20 Does he really say 'when salt penetrates an atom....' 😂🤦‍♂️🤦‍♂️🤦‍♂️🤦‍♂️

220? Final answer?

how do you expect me to focus on spam when I just really want that Keanu shirt 😔

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.

Once you've binged everything Brent and Ben have done ...you'll really start to miss them :D

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.

Just letting anyone know. Never ever buy the regular spam. Buy the less sodium. The regular spam is way too salty for the normal palette.

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).

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.

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.

He was right about 212 for boiling.....

From my understanding you are suppose tk only start with room/cold water

What ever happened to these two? I loved seeing their adventures and knowledge of meats.

I really miss this series, will it continue in the future or was this the last episode?

Two hosts not being sure the temperature that water boils at is the most stirring endorsement of the metric system you can make.

스팸은 가장 완벽하게 가공된 식재료입니다. (존맛) korea spam taste > other contry spam it is real

Spam has flavors! Next challenge, replicating the kinds of flavored spam

Entertaining, but this video has so many factual errors it's embarrassing. "Boiling" things to can them is ONLY appropriate for HIGH acid foods, not low acid foods.

what kind of monster slices spam vertically???

How many beers were consumed while meat was cooling and the grinder appeared. I am guessing more than 2. 😂

Did you boys get cancelled? Missing you on Eater.

These guys also don't know the difference between 5 ounce and 5 fluid ounces.

@7:40 did you mean a pH *lower* than 4.6? Lower is more acidic

You can't get science education from the bible.

I am eating a few Spam Sandwiches watching this video. I LOOOOVE SPAM. It's basically a Civilian MRE (Meal Ready to Eat)

You can’t recreate spam, it’s the unicorn of canned meat products. Nobody knows where it comes from.

Saw the thumbnail and thought this was a Matt Stonie video.

Phosphate allows you to sell water for the price of meat ;-)

Seems like u boys would have been better off using a bowl chopper cuz spam has some chunks but it's quite emulsified?

I was hoping he would say "Its regrind time"

salt can penetrate atoms?!?@#?!@#?!@#?

Good

Are you guys allowed to sell this product? Artisan spam is such a good idea