午餐肉其實很容易做，坊間也很多食譜，不過用蒸的方法，肉質會變得很實及過火；但用了這個肉類壓肉器，出來的質感較像罐頭，因為與工廠一樣在罐內控溫下煮成的。 而自家製沒有加入防腐劑及味增劑，所以也比較健康吧。
Spam actually is easy to make at home, there are so many recipes you can find on internet, but mostly are using steam method, it will became too tight and overcooked. However, if you are using ham presser, the result is more like canned one because it’s also cooked and control temperature inside the can. Of course, it also more healthier without nitrite and artificial flavouring.
材料 (Ingredients) ：
免治肉/梅頭肉(自行免治) (Pork Shoulder/minced pork) – 500克 (500g)
豉油 (Soy Sauce) – 1湯匙 (1 tablespoon)
胡椒粉 (White Pepper powder) – 1/2茶匙 (1/2 teaspoon)
麻油 (Sesame Oil) – 1茶匙 (1 teaspoon)
生粉 (Potato Starch) – 2湯匙 (2 tablespoon)
水 (Water) – 30ml
鹽 (Salt) – 1 湯 匙 (1 tablespoon)
糖 (Sugar) – 1湯匙 (1 tablespoon)
做法 (Method) :
1. 把所以材料拌均，然後放入容器內，放在雪櫃一晚
Mix all the ingredients well and put into the ham press container, then put in the fridge overnight.
2. 預熱低溫棒至80度煮3小時，在煮的過程中，檢查罐肉溫度最少60度
Preheat sous vide cooker for 80℃, put the container in and cook for 3 hours, make sure the internal temperature not less than 60℃
3. 煮好後，把整個容器再放入雪櫃一晚
After cooked, put back to fridge overnight again
4. 翌日取出可以享用
Take the spam out of the container and enjoy.
Tips : 想做出來的成品少洞，可以先將肉碎放入膠袋再放入容器，然後整個取出後壓走肉內多餘的空氣，才倒入容器內，那就少洞了。
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