U225X / RECIPE ADDITION
Record: CHAT-0358
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0358#recipes

A plain hot-smoked refrigerated snack with no added seasoning. Home-dried SPAM is not assumed shelf-stable simply because the unopened can was.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

PLAIN HOT-SMOKED SPAM STRIPS — A REFRIGERATED SNACK
New hot-smoked refrigerated adaptation of the plain SPAM request. It deliberately avoids presenting home-dried processed meat as shelf-stable jerky; not Robert-tested.
Yield: 4 snack portions from one 12-oz can
Prep / wait: 10 minutes plus chilling the unopened can
Cook: About 45–75 minutes at 250°F; verify 165°F before serving

INGREDIENTS
- 1 unopened 12-oz can SPAM Classic, chilled
- No added seasoning, sauce, salt or cure

METHOD
1. Preheat the pellet smoker to 250°F. Use only food-smoking pellets and a clean rack set over a rimmed drip pan.
2. Open the chilled can and slice the meat 1/4 inch thick; cut each slice into strips if desired. Pat the surfaces dry and arrange with gaps on the rack.
3. Smoke at 250°F, turning once after about 25 minutes. Begin checking around 45 minutes; continue until the edges are browned and as firm as desired, and representative strips measure 165°F with a thin-tip thermometer.
4. Serve warm or chill promptly. Refrigerate in a clean container within 2 hours and keep at 40°F or below for 3–4 days; freeze if keeping longer.

NOTES & STORAGE
- This respects the request for no added flavorings. Smoke comes from the smoker alone.
- SPAM contains substantial fat and this is a cooked snack, not validated shelf-stable jerky. Dry edges, added smoke and the original can’s shelf life do not establish pantry storage after opening.

RECIPE BASIS & REFERENCES
USDA FSIS: Smoking Meat and Poultry: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/smoking-meat-and-poultry
USDA FSIS: Leftovers and Food Safety: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
USDA: Opened canned-meat storage: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/shelf-stable-food