[CH] Spam Jerky recipe (by request)
Parkhurst, Scott Contractor (SCOTT.PARKHURST@LEAVENWORTH.ARMY.MIL)
Wed, 11 Sep 2002 16:44:58 -0000
Here is the recipe, again, as requested. Always
willing to do my part to enhance society.
Slice some Spam thin, 1/8 inch. Place between paper towels,
place paper towels between two plates and put heavy weight
on plates. This helps press (some of ) the fat out of the Spam,
allowing the marinade in. After a few hours, or overnight, place
the pressed Spam in a marinade. I use soy sauce, brown sugar,
cayenne powder, whatever hab/scotch bonnet sauce I have handy,
(the screaming faced scotch bonnet from Calido works well), some
worchestershire sauce and a few drops of Liquid Smoke. The
amounts aren't set in stone, but soy/sugar ratio should be about
2 : 1. The batch for the hotluck was close to 1:1, and it came out
a bit too teriaki sweet. All the rest as you see fit. Marinate at least
overnight, but it can go for a couple of days, Spam being fully
cooked straight out of the can and all. Blot dry, sprinkle/rub in some
cayenne/chipotle/ancho powder, dry in dehydrator until chewy but
not crunchy. Between the Hormel preservatives and the chiles,
I think the shelf life approaches infinity.
Scott... really, it's better than you think, I have witnesses... KCK