Chill your grinder attachments in the freezer for at least 30 minutes.

Pre-heat your oven to 300 degrees F.

In a large bowl that you intend to grind the meat into, add the water, sorghum, potato starch, salt and pepper. Whisk vigorously until the sorghum has dissolved. Transfer to a smaller vessel and place in your refrigerator to chill.

Grind all of the meats through a large grinding plate into a large bowl. Pour in the chilled liquid and mix thoroughly using a sturdy spoon. You can also mix this in a stand mixture. Just make sure you work fast to keep everything cold.

Place the spam mixture into a terrine mold, meatloaf pan or bread-loaf baking pan. Press down on the meat to ensure all of the air pockets are removed. Cover the meat filled pan with aluminum foil or the lid that it came with.

Place the meat filled pan into a large baking dish. Place this in the center of your oven. Working very carefully, add water to the baking dish. You want the water to come up at least half way of your meat filled pan. This water bath will help protect your spam while cooking.

Bake at 300 degrees F until the internal temperature reaches 150 F degrees on a food thermometer. This can take 1 to 2 hours depending on your vessel.

Remove from the oven and take the spam pan out of the water bath. Let the spam cool at room temperature for 1 hour while in the pan.

Place the pan in the refrigerator and set a cookie pan or sheet pan on top. Place some canned food (or other item you don't mind going into the fridge) on top of the pan. The will compress the spam while it chills, giving you 1 solid mass of meat that makes for great slicing.

Refrigerate over night.