I appreciate the effort that went into finding a mask that so closely resembled the little Underwood deviled-ham guy. As a Gen-Xer, those little cans-along with Triscuits-were our family's go-to whenever we needed food that would travel well without refrigeration. HMU if you do a meet-up (or meat-up) in Portland!
@@garyholmes4058 It's something I've been curious about myself. As long as you can hit the right temperatures, I don't see why it wouldn't work. Of course the color would be different and the smokiness wouldn't be there unless you added some smoke flavor.
I think you should half sterilise them, then everybody is happy :) Looked great. Wonder if hot smoked salmon could be done in the same way? Must be your season over there for salmon at the mo'.
@@zakelwe I have some jars of smoked salmon from a friend in Alaska that are done very similarly. Not quite as fine a grind, but I think it would work just fine.
I know canning Spam is not considered safe canning because of the denseness. I wonder if this is safe to can because it is also quite dense but I would love to try it!
@@vanschat Starting with a ham that is already cured should nearly eliminate any problems. You can sub out the pork fat with cured bacon fat and that will be even safer. The small half-pint jars speed up the heat transfer as well. I'm pretty confident that this is safe, but you could pack it a little looser if you like and I think it will come out pretty good.
Have seen a GREAT tip on this...., take the end of wooden stirring spoon (after packing jar) and pierce a hole in the center of the forcemeat. It cuts the density in have assisting in even treatment penetration.
Gramma never served her "potted meat" sandwiches without a healthy scoop of mayo or miracle whip mixed in prior. Never straight from can. Oh, and a sliced tomato with a pickle spear. Sweet tea to wash it down.
@@AgeofAnderson ALL of the old sandwich recipes used buttered bread. Ive read a lot of old cookbooks .. and apparently that was just a given. Making a butter sandwich? Butter the bread first .. lol.
Excellent music choice.
haha! The demon dog eyes were a nice touch! I *_LOVED_* that Underwood's deviled ham when I was a kid! Great video. Good luck on the hunting/fishing!
@@THE-X-Force Thanks!
The sound effects are the best
Very helpful video!! Thank you.
@@davidhalldurham You're welcome. Thanks for the comment!
A devilishly good video.
I gotta try this
I appreciate the effort that went into finding a mask that so closely resembled the little Underwood deviled-ham guy. As a Gen-Xer, those little cans-along with Triscuits-were our family's go-to whenever we needed food that would travel well without refrigeration. HMU if you do a meet-up (or meat-up) in Portland!
Can I suggest you add a list of recommended tools and machines you use with amazon affiliate links to your description?
@@riseandshinejp I'll do my best!
Hey big fan of the channel especially the sausages. You always use your smoker but what would happen if I made snack sticks in the oven
@@garyholmes4058 It's something I've been curious about myself. As long as you can hit the right temperatures, I don't see why it wouldn't work. Of course the color would be different and the smokiness wouldn't be there unless you added some smoke flavor.
Nice Video. I don't think that I ever had Devil Ham.(?)
Good Luck Hunting. 🦌
#STAYSAFE
#PHILLYPHILLY 🇺🇸
The dog's red eyes scared me.... Must have been the music setting the mood. LOL
@@patriciacox8169 She's a sweetheart, but definitely prone to mischief.
@@AgeofAnderson I have one just like that. LOL
I think you should half sterilise them, then everybody is happy :)
Looked great. Wonder if hot smoked salmon could be done in the same way? Must be your season over there for salmon at the mo'.
@@zakelwe I have some jars of smoked salmon from a friend in Alaska that are done very similarly. Not quite as fine a grind, but I think it would work just fine.
Old school hand model videos people did back when YT was new.
Nice video..i might add a drop or 3 of liquid smoke of some sort
@@davehaselkamp6661 Absolutely, especially if your ham isn't particularly smoky.
I know canning Spam is not considered safe canning because of the denseness. I wonder if this is safe to can because it is also quite dense but I would love to try it!
That would be my concern. Density issues affect the amount of heat throughout the jar so you could potentially have problems.
@@vanschat Starting with a ham that is already cured should nearly eliminate any problems. You can sub out the pork fat with cured bacon fat and that will be even safer. The small half-pint jars speed up the heat transfer as well. I'm pretty confident that this is safe, but you could pack it a little looser if you like and I think it will come out pretty good.
It's smart to be cautious, but these were all pressure-canned at boiling throughout long enough to kill anything.
Have seen a GREAT tip on this...., take the end of wooden stirring spoon (after packing jar) and pierce a hole in the center of the forcemeat. It cuts the density in have assisting in even treatment penetration.
Damn near a paté.
Gramma never served her "potted meat" sandwiches without a healthy scoop of mayo or miracle whip mixed in prior. Never straight from can. Oh, and a sliced tomato with a pickle spear. Sweet tea to wash it down.
She always buttered the bread too.
@@AgeofAnderson ALL of the old sandwich recipes used buttered bread. Ive read a lot of old cookbooks .. and apparently that was just a given. Making a butter sandwich? Butter the bread first .. lol.
Sterilizing the jars not necessary. Clean YES, but when your pressure canning (autoclave) for 70 minutes you ARE sterilizing.
deviled ham is made with pork tounge that is why its gritty
Great job heart attack in a jar😮
I thought the music sucked. But everyone is welcome to their opinion. 😂
@@paulchannel8868 Fair enough. 😁