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
- Preheat the pellet smoker to 250°F. Use only food-smoking pellets and a clean rack set over a rimmed drip pan.
- 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.
- 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.
- 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.