Thoughts on SPAM "meat"

[smoothshooter]

I happen to like Spam on occaision.
I make sandwiches with a good dose of Miracle Whip dressing/mayonnaise with slices of Spam on white bread.

Thinking about it now is making me hungry.
May make a couple of Spam sandwiches for breakfast in the morning!

Of course some of you may say something like " eat Spam for breakfast, and nothing worse will happen to you the rest of the day."

 

[Nativearizonan]

They have national Spam cooking contests every year. This year I think somebody made spam filled donuts.
http://www.spam.com/recipes/spam-donuts

I don't think I will try them, but It keeps almost forever, so I always keep some on the top shelf in the pantry, just in case I can't get to the store. I eat it probably a couple times per year. I'll fry it and eat it like ham with eggs, or in a sandwich, or I'll dice it and fry with eggs and potatoes, or maybe even make a casserole.

 

[tenngun]

ibe not had the trouble, bought several from them, I oils recommend one more try, If not and you have a place to smoke it's easy to make in small batches.

 

[tenngun]

I never much cared for spam, but I do eat a lot of the arginine corned beef. I don't take canned meat to events I actually eat it at home, mostly in hash.

 

[Cruzatte]

Turkey foot traders sells dry cured bacon in two pound slabs.

I bought a slab which came wrapped in butcher paper and packaged inside a burlap sack. Unfortunately, the bacon tasted like burlap and most of the slab is still in my utility room...

I couldn't resist. I bought a slab as well. And just like yours, came wrapped up in brown paper, and a burlap bag. Best bacon I ever had. I'm going to order more next July.

 

[Loyalist Dave]

HOLY manure Turkey Foot Traders I think were at The Ft. Fred Market Fair, and I missed them.



OF course part of this thread was last minute prep..., thinking ahead as mentioned I could make my own salt pork, or corned beef, or order bacon.

:wink:

LD

 

[Vaino]

In our elk camp, one supper is called "Spam Night" and it's eaten w/o complaint......in fact it's relished by some. Lately I buy the low sodium variety for use when I'm too lazy to cook.

Hawaiians love Spam and have eaten tons of it since the Army first introduced it in rations during WW11 and naturally some of it got to the street and caught on.

Spam is stocked on the shelves of most food stores, so evidently the Hawaiians aren't the only eaters of Spam....although I'm amazed that the Hawaiians haven't cornered the market.

My only complaint w/ the standard Spam is that it's way too salty and not because of any health problem, but because of my taste. The low sodium variety solves that problem nicely.

But for some gourmets, even the thought of Span is abhorrent.....but, how many have actually tried it? Here's my favorite Spam recipe and it's sure to please.

Dice the Spam, add diced green peppers and onions, garlic and soften in a frying pan and then add store bought diced hash brown potatoes. Proportions are dependent on ones taste......Fred

 

[Black Hand]

Keep in mind that an axe is needed to cut the Turkeyfoot bacon. When "fresh", a knife cuts it with difficulty, and when older, is hard enough to pound a spike through a railroad tie. It is very salty and could benefit from a good soak (for some), though when in the woods, the salt is welcome. The flavor was good, but I was hoping for more smoke...

 

[Dr5x]

In 1945 and 6,
the kitchen crew of the German Liner Bremen had been sent far from National Defence locations and was the kitchen staff of the Hotel Utah in Salt Lake City. I was a busboy there both years and they would prepare meals for us minimal folk and one of the best things was scrambled eggs mixed with a rather sweet meat. Communication was difficult but I got through in asking what was that meat?
Calves brains was the dismaying reply.

Not too long afterward I tasted Spam.

Bingo! it had the same taste as Calves Brains

An amazing coincidence.

Dutch

 

[Vaino]

Did you like it before you found out it was calves brains? Equating Spam w/ calves brains is a mutual compliment....my Mother often times served scrambled eggs w/ calves brains on special days and quite a few Sunday AMs. They were a real treat for the family......Fred

 

[Cruzatte]

Keep in mind that an axe is needed to cut the Turkeyfoot bacon. When "fresh", a knife cuts it with difficulty, and when older, is hard enough to pound a spike through a railroad tie. It is very salty and could benefit from a good soak (for some), though when in the woods, the salt is welcome. The flavor was good, but I was hoping for more smoke...

The bacon itself isn't too hard to cut. The rind however is as you say. I just slabbed off the bacon from the rind, and when the bacon was all gone, the rind went into the garbage.

 

[satx78247]

"Spam meat" is as much an oxymoron as "friendly fire" or "military Intelligence".

The "ultra-salt-free" that is sold in a few places is ALMOST edible.

yours, satx

 

[rijerolmon]

SPAM : Something Posing As Meat

 

[Katahdin]

SPAM,, the other Pink Stuff, love it fried or right out of the can.Sandwich with a thick slice of onion with horseradish sauce.There are many "flavors" of Spam.all good and good for you.
Google SPAM Flavors, days of good eating,something for everyone.

 

[KingofDerby]

The "ultra-salt-free" that is sold in a few places is ALMOST edible.

I wonder if SPAM is different in the UK...I've never known it to be salty. And as for boiling it... Here it's eaten straight from the tin.

 

[Loyalist Dave]

Hey Black Hand!

I found a couple of companies for dry cured Slab Bacon

Slab Bacon Source #2 but you have to scroll down and among the sliced versions you will find it available uncut.

Both seem to be under $7 a pound, which seems reasonable compared to bacon prices where I live.

LD

 

[Loyalist Dave]

OH you can eat it right from the tin. In fact the recipe on one of the tins was to make a sandwich doing just that, remove and slice. A lot of folks do just that. I prefer it browned, and lowering some of the sodium and nitrates doesn't hurt.

LD

 

[LRB]

Regular Spam gives me a bloated feeling. However, I very much enjoy the light Spam. Not every day, but I probably eat a can of it per month. I like it best in a sandwich, sliced then fried a bit in a little olive oil.

 

[Claude Mathis]

Google SPAM Flavors, days of good eating,something for everyone.

http://www.spam.com/varieties

 

[Artificer]

If you like bacon "extra crispy," then slice spam very thin and fry. Though not as good as THICK sliced bacon that is difficult to find anymore, it is not too bad of a substitute. One can vary the amount of "crunch" by how thin one slices spam and how long one cooks it. A thick piece of spam fried well on each side makes a tasty treat with a somewhat crunchy exterior and softer interior. Can't even begin to remember how much I have eaten over the years. Always keep a couple of cans on the shelf in case of a power outage.

For anyone who doesn't like spam, no problem, more for me and the Samoans to eat. :haha:

Gus

P.S. Oh, it is better tasting than scrapple.