Spam

[Martyn Catanach]

I was wondering around a large food store today that rhymes with Fescos and saw tinned spam and am now thinking of smoking some, has anyone done this or have any tips ??

[Wade]

I do have a weakness for Spam, but I have never tried smoking it. It is chopped meat but it does contain Nitrite and it is sterile in the can - so you should be able to smoke it. I would limit it to 4 hours in a cool smoker though and keep it refrigerated afterwards. You should then eat it within a week.

[Wet Spaniel]

I've had it, it was ace.  Not my own idea though, I saw it on a blog somewhere.  Hot smoked it at about 300f for 2 hours.  I sliced a diamond pattern into it, not all the way through But enough so it opened up as it got hot, then sprinkled rub into gaps.

forget keeping it for a week max Wade, mine didn't see the afternoon out.

[Skagg2000]

On 12/4/2017 at 8:47 AM, Wade said:

I do have a weakness for Spam, but I have never tried smoking it. It is chopped meat but it does contain Nitrite and it is sterile in the can - so you should be able to smoke it. I would limit it to 4 hours in a cool smoker though and keep it refrigerated afterwards. You should then eat it within a week.

Just for you Wade, not smoked but spam gouyons with a nice heavy batter. To die for. 

Cheers n Gone Nick

[Smokin Monkey]

16 hours ago, Skagg2000 said:

Just for you Wade, not smoked but spam gouyons with a nice heavy batter. To die for. 

Cheers n Gone Nick

@Skagg2000, you got to put up a thread of its own for these Spam Goujons! 

[Skagg2000]

Rather partial to one of these every now n then too

Don't start me on scotch eggs! 

Cheers n Gone Nick