Don't get me wrong; I really do like Spam. But the salt content even in the low sodium version is too much for me. And... it's Expensive! So I made the switch to Dak ham. It's fully cooked and tastes like ham. I've no idea what makes up a can of Dak.
My guess would be leftover pork from butchering (and maybe some meat glue)? Don't know, don't care.
It's a must have for any preppers because it's so versatile and has a good shelf life. $4 bucks per 16 oz can at WallMart makes it pretty cheep (free 2 day shipping on orders $35 or more). I use it anywhere one would use regular ham. Crackers and cheese, cubed in a salad, rolled up in a tortilla with rice and salsa, fried, diced - fried and added to cream of shroom and poured over pasta... You get the idea.
Youtube makes fun of it and it does make me chuckle. None of these boneheads were ever faced with a hunger issue or grew up poor. Oh well...
I buy 10 cans at a time (free shipping
. I will open 6 of them, and add rub to both sides. That's about all the space my bottom dwelling Jr will comfortably accept. I could do all 10 but it would be cramped. Since it's already cooked, I just put them on frogmats and let them roll on smoke mode for 2-3 hrs. Then it's into the fridge for cool down, and vac sealed and frozen.
To give the 'tubers' credit, a freshly opened can does contain some gelatinous tissue, but that has never bothered me. Smoking will render that out and yield a pretty firm product about 75% of the initial weight.
Try a can.
