Canning meats began in America as a method of preserving proteins for quick consumption on the battlefield. Wartime was the incentive for new innovations in canned meat and while the earliest instant meals were of inexpensive cooked beef, the products that still survive today were invented in the earlier part of the 20th Century and widely used during World War II with their legacy spread around the world by American GI's.
We begin with out littlest meat:
Vienna Sausages -
Small but mighty, bite-size but flavorful, this tiny can of meat is ready anytime, anywhere for the hungry snacker. The Vienna Sausage in Europe more closely resembles a hotdog, but in the U.S. they are known as tender, thumb-length wieners packaged in small pop-top cans.
Vienna Sausages are made mainly of mechanically separated meat (typically chicken, beef, and/or pork). The USDA defines mechanically separated meat as "a paste-like and batter-like meat product produced by forcing bones with attached edible meat under high pressure through a sieve or similar device to separate the bone from the edible meat tissue." Rest assured that this seemingly violent act has been deemed a safe method of processing meat since 1982. This luscious meat paste then joins salt and other natural flavors before being delicately seasoned and squeezed into tubes to be cooked to a tender perfection.
Our lovely little wieners are most often served with crackers or simply on the end of a toothpick, but these plump little sausages are also delicious in macaroni and cheese or in a casserole. For a simple but satisfying supper, try Armour's Vienna Noodle Bake:
Ingredients:
2 5-oz. cans ARMOUR STAR VIENNA SAUSAGE, drained, cut into halves
3 cups cooked noodles
2 cups thawed frozen peas and carrots
1/4 cup chopped onion
1 10 3/4-oz. can condensed cream of mushroom soup
1 8-oz. pkg. cream cheese, cut up
1 1/2 cups milk
1 Tbsp. butter, melted
1/4 cup dry bread crumbs
Heat oven to 350F. Place sausages, noodles, peas, carrots and onion in 2-qt. shallow baking dish. Mix soup, cream cheese and milk in saucepan. Cook and stir until smooth. Pour over sausage mixture and stir to mix. Sprinkle with combined butter and crumbs. Bake 25 minutes or until hot and bubbly.
Potted Meat -
A close relative to the Vienna Sausage is Potted Meat. Like Vienna Sausages, Potted Meat is also made of mechanically separated meat, but boasts ingredients of tripe, hearts and fatty tissues for more intense flavor. Potted Meat also sports the surname "Food Product". Thus, its formal name is "Potted Meat Food Product" in case you weren't aware that it was for human consumption. Potted Meat is not forced into tubes but laid directly into the can for the ultimate in creamy, meaty goodness. Potted Meat is often spread on crackers or toast points and used as a base spread for sandwiches. For an elegant appetizer, try Armour's Meaty Deviled Eggs:
Ingredients:
6 hard-cooked eggs
1 3-oz. can ARMOUR STAR POTTED MEAT MADE WITH CHICKEN AND BEEF or ARMOUR STAR HAM SPREAD
2 Tbsp. sweet pickle relish
1 Tbsp. minced onion
1 Tbsp. mayonnaise
1 tsp. prepared mustard
Chopped fresh parsley (optional)
Halve eggs lengthwise and remove yolks. Mash yolks in bowl with a fork. Add remaining ingredients except parsley. Mix lightly. Spoon mixture into egg halves. Sprinkle with parsley before serving.
SPAM -
In spite of the versatility and meaty goodness of Vienna Sausages and Potted Meat, the canned meat that reigns supreme is SPAM.
Premiered to the American public in 1937, SPAM is made of pork with ham and the ever-popular mechanically separated chicken. Lauded since World War II and immortalized in song by Monty Python, SPAM is cooked directly in the can and when opened, the lovely little pink loaf slides out perfectly for easy slicing.
SPAM is often served sliced and grilled in sandwiches or as an accompaniment to eggs for breakfast. For an exotic Polynesian treat, try SPAM's SPAM Musubi:
Ingredients
2 slices SPAM Classic
3 ounces white rice (seasoned with furikake and toasted sesame seeds, if desired) * , cooked
1 tablespoon House of Tsang Hibatchi Grill Sweet Ginger Sesame Sauce, or Sam Choy's Cooking Sauce
1 nori (paper-thin sheet of seaweed)
In large skillet, brown SPAM Classic until it is lightly browned and crisp. Place half of the rice into a musubi press or small can. Top with the remaining rice and press. Remove SPAM Classic and rice from the musubi press or can. Place on sheet of nori (shiny side down) and wrap. Cut each musubi in half and slice each half, diagonally in half again. Serve immediately.
When canned meat is mentioned, SPAM reigns as king.
While canned meat began as a necessity for feeding troops in time of war, it remains convenient and tasty during times of peace. Stock your cabinet today and start snacking as soon as you can pop the top of that canned treasure.
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