[CH] pork shoulder and ham

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Well, I actually did it. I made some Spam jerky.

I used soy sauce, brown sugar, Batch #114 (scotch 
bonnet), Gunslinger (red ripe jalapeno) and Halloween 
Habanero sauces.  

The taste was really not bad.  It had that characteristic
Hormel flavor, good pepper flavors and some nice heat.
My only complaint is that the chopped/pressed nature
of the beast is not my prefered texture in jerky.

There are a couple of variations from standard jerky prep
work to make it work.  E-mail me off-list if you want the
instructions.

Scott... no, I won't be holding my breath... KCK  

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