RE: [CH] Spam

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> > It couldn't have beat Scott's Spam jerky.

> I musta been out to lunch when the recipe for Scott's Spam
> Jerky was posted.  Please re-post it. Thanky,
> Tom in Paris, TX

Well, I think you're the first to ask it be posted to the list, so.....

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

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