POTTED MEAT

your thoughts please....... i love it!! im running my finger around the bottom of a can now to get the last of the goodness   its my own personal crack, lol

Weird! But... arn"t we all..............
 
It's that Vienna Sausage jelly that I love.
Joe

I love potted meat on saltine crackers, sometimes along with sardines in oil.

Potted meat is poor mans pate' I like the stuff!

My husband loves potted meat.  He tries to do lowcarb as much as possible & the potted meat is lowcarb.  He keeps  a supply at work. 
I am not a fan of potted meat, but I love vienna sausages.

I've eaten potted meat since I was a kid.  I don't love it but it's good to have every now and then, just for something different.

If canned deviled ham counts as potted meat count me as a fan. I loved that stuff on crackers growing up but haven't had it in years. Might have o get some!

Deviled ham doesn't count as potted meat. For one thing, it's good. But here's the skinny on potted meat and Deviled ham.
 
Armour Potted Meat Food Product:
Ingredients: Mechanically Separated Chicken, Beef Tripe, Partially Defatted Cooked Beef Fatty Tissue, Beef Hearts, Water, Partially Defatted Cooked Pork Fatty Tissue, Salt. Less than 2 percent: Mustard, Natural Flavorings, Dried Garlic, Dextrose, Sodium Erythorbate, Sodium Nitrite
 
Hormel Potted Meat Food Product:
Ingredients: Beef Tripe, Mechanically Separated Chicken, Beef Hearts, Partially Defatted Cooked Beef Fatty Tissue, Meat Broth, Vinegar, Salt, Flavoring, Sugar, Sodium Nitrite.
 
Underwood Deviled Ham Spread:
Ingredients: Ham (Cured with Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric).
 
I'll stick with the deviled ham. By the way, here's what I do with it. I mix two cans of deviled ham spread with mayonnaise, brown mustard, sweet relish, black pepper and some Cholula. I then refrigerate it to allow it to set up. About four hours. Then I use it to make sandwiches.
 
 

Sounds wonderful Michael! I am definitely going to pick up some deviled ham next shopping trip! Thanks for the information. 

My pleasure. I buy it four cans at a time -- just to make sure I have some on hand.

I haven't tried potted meat in MANY years. maybe I'll pick-up a can and try it again. I'm definetely going to try Michael's Deviled Ham recipe.
 
Thanks for sharing that Michael.

Luckily, I haven't had to try to choke down potted meat since I was a kid. Deviled ham I can barely stand, and Vienna sausages are right out. My older sisters used to make me eat things either raw or in combinations never meant to be, and we didn't have a lot of money growing up so their choices were limited. It sticks with you.

Herr Hoffman,
Your Deviled Ham recipe made me hungry! Went to the store: bought some.
Price: $2.29 for a 4.25 oz can
That's 3.76 cans in a Pound
3.76 cans X $2.29 a can = $8.61 a pound!!!
$8.61 + cost of mayo, relish!
For $8.61 + a #, I can get a pretty nice steak, but what the Hell, the taste of Junk Meat is good every once in a while! I'll forget the cost and just enjoy it!

I love deviled ham - take large can, mix in hard boiled egg chopped, pickle relish and mayo. Makes great sandwiches for parties.

My stepfather took me fishing many years ago - several hours passed and we had only caught a few small fish.  He announced it was time for a snack - I had maybe a ham sandwich and chips in mind but he'd really gone the distance.  Vienna Sausages, a big hunk of Cheddar cheese, pickles, crackers, Braunschwieger, olives and potted meat. 
This may have contributed to his heart bypass surgery not long after that.  Now he's 85 and still eats that stuff - but only a few times a year on fishing trips.

So interesting this subject is mentioned, because I grew up eating Underwood products (and I particulary like Bryan Vienna sausages).  Hoffman is onto something.  I recently started making my own "potted" spread using Turkey Spam (haven't tried regular yet), and it turned out the best I ever tasted.  Used the large holes of a 4-sided box grater, and mixed the meat with mayo, sweet pickle relish, Dijon mustard, Worcestershire, malt vinegar, black pepper, Old Bay Seasoning, cayenne, and smoked paprika (then refrigerated overnight).  I couldn't believe my taste buds.  Super on crackers and sandwiches.  

call me crazy, but that ham spread stuff is horrible, i tried it twice just to make sure, and it was not good in my book..... at all
 
but give me 4 cans of potted meat, and a stack of crackers and im as happy as a pig in sh*t ! :)

Michael Hoffman


Deviled ham doesn't count as potted meat. For one thing, it's good. But here's the skinny on potted meat and Deviled ham.

Armour Potted Meat Food Product:
Ingredients: Mechanically Separated Chicken, Beef Tripe, Partially Defatted Cooked Beef Fatty Tissue, Beef Hearts, Water, Partially Defatted Cooked Pork Fatty Tissue, Salt. Less than 2 percent: Mustard, Natural Flavorings, Dried Garlic, Dextrose, Sodium Erythorbate, Sodium Nitrite

Hormel Potted Meat Food Product:
Ingredients: Beef Tripe, Mechanically Separated Chicken, Beef Hearts, Partially Defatted Cooked Beef Fatty Tissue, Meat Broth, Vinegar, Salt, Flavoring, Sugar, Sodium Nitrite.

Underwood Deviled Ham Spread:
Ingredients: Ham (Cured with Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric).

I'll stick with the deviled ham. By the way, here's what I do with it. I mix two cans of deviled ham spread with mayonnaise, brown mustard, sweet relish, black pepper and some Cholula. I then refrigerate it to allow it to set up. About four hours. Then I use it to make sandwiches.

 
Michael you have gotten me so hooked on deviled ham ever since this post. I buy 2 cans pretty much every week. Mix with some mayo and I'm in hog heaven! Thank you!

My granddaughter  and two of her friends are making dinner tonight.  They  are all 8 years old and want me to teach them how to "cook easy food".  They have decided on deviled ham mix on  Ritz vegetable crackers as  their canape, to be served with cold cider!  This should be a very interesting meal.
 
Oh yes,  they are going to decorate their camapes with slices of olive so that "it will look fancy".

At 8 yrs old I'm surprised they would even think about canapes! Can't wait to hear what else they serve! Sounds like fun!

I forgo tto mention that one little one is Muslim so  she  is making cream cheese and olive canapes!

kland01s
 
Oh, oh. Now I'm in trouble.
 
Glad you like it. I've been making that since I was a kid.

Not a fan of the potted meat, I have to say. But the talk of deviled ham reminds me of my grandmother letting me help make sandwiches of it when I was little. She'd mix the ham and mayonnaise, while I got to hand grind sweet gherkins with an old grinder that suction cupped to the counter, then add them to the mix. Hadn't thought about it in years, but I remember how good it was.

I do like the deviled ham occasionally. The potted meat I think I'll take a pass. Never had the deviled ham except on crackers.

My husband loves potted meat.   As a kid when he would go trout fishing with his dad, they had potted meat sandwiches for lunch & dinner.
I'm a vienna sausage gal myself.  A guilty pleasure, if no one is around, I slurp the "juice".  Goodness, the things we admit to on this site!! 

During summer break as a kid, I'd prepare sandwiches for my mother's lunch, and often it was Underwood Deviled Ham.  Tried some on Wonder Bread yesterday for the first time since the '60s, and it really was wonderful.  The only thing missing was the tradition of watching Monty Hall right after clearing the table.

I guess I started something. And here I have two cans of Underwood deviled ham in the pantry.

My mother has three cans of potted meat on the shelf. The labels proudly proclaim "made with beef, pork or chicken". Yikes.

Thanks to Mr. Hoffman, it looks like I'll be picking up additional cans of that blasted stuff.

In case anyone ever thinks that grilling Vienna sausages is a good idea...it's not.  Trust me.  The little buggers came out salty almost to the point of inedibility, although interestingly enough the texture remained unchanged.  Accept the fact that they're meant to be eaten straight from the can.