Home Forums Hunting & Shooting Hunter's Campfire spam lover and haters

No comment on that ridiculous link you posted being shot down in flames.

I hear ya. I’ve gone out of my way to eat better, cleaner food.
Sure not going to quit the occasional spam sandwich, store bought bacon, or lettuce picked by some ‘Cans.

Hell, the water coming out of most folks taps is pretty suspect.

But still, folks still live longer every year. Except the last couple maybe.

SPAM carbonara - sub in cubed out SPAM for Pancetta. Proceed per the ancient ways.

Divinity, on a budget.

Best application for it I’ve discovered.

Like Ren 50 said about one’s mind and the limits of its applications….

They should put the Carbonara recipe on the back of the can.

SPAM is the national commercial meat of bush Alaska. I prefer the hickory smoke version and the bacon after that. The other flavors I've not really taken much of a liking to.


Grilled SPAM and cheese is THE schitt. I've diced it up and dumped it into a crock pot of navy beans, made omelets with it or just a plain sammich out of the can.

I'm making that! Looks delicious and I love spam. Also love vienna sausage. Thanks for the recipe.

Gots to have...

I tend to stick with the original on account of the other varieties containing mechanically separated chicken.

In the late 70’s when living on a sailboat in St Thomas, I made lots of one dish meals from Spam or canned corned beef, eggs, onions, peppers and potatoes. No cancer yet so the WHO predictions aren’t for me.

Spam cooked on foil over campfire thin and crispy

I eat a can about once every six months or so. It IS awfully salty, and makes my BP race a bit.

However, a couple of times a year ain't gonna kill me, and it's tasty stuff. I usually put it on a biscuit with an egg and some cheese, and a little mustard. Two cans a year is about my limit, though. I buy the bacon-laced variety, usually. Good stuff.

Fact #1: Sodium nitrite reacts with the protein in meat to create nitrosamines, which can cause cancer.

Fact #2: I have worked as a contractor in the Hormel - Austin, MN facility that produces Spam and studied the process. Spam was originally made from shoulder cuts that were difficult to process or lower demand. The product was very high quality. Over time, with the huge demand, the product has only increased in quality as more whole cuts of meat have been added to the grind to increase the volume.

Fact #3: There is plenty of true demand for the bits and pieces of pork for the various sausages so that adding it to Spam would be stupid.

Subjective #1: I like Spam, I like sausage, I like hot dogs, I like lots of stuff that might not be the best for me. I'll take the risk, which is probably a lower risk than the Spit Factor at the fast food drive-thru.

I must admit that, while I like the concept, I have never been able to cultivate a taste for it. I still keep several cans, as they constitute animal protein and fat in a long storage form. When they expire, I feed them to my dogs. Only rarely, when I've surprised myself by being out of bacon, sausage, or corned beef hash, do I actually open a can and fry a slice or two of it to serve with my eggs.

Hawk, Under "Stuff you can't make up", I was going to suggest trying a different flavor and providing you a link. This is what my search found - douche flavor: