Hawaiian Jerky

A can of Spam will slice thinly into about 18 slices yielding slices with about 60 calories per slice.  (see below for update)

Using a rack Chef Scott built, the spam is placed in our pellet smoker and either cold smoked using two smoke tubes,  or smoked at 150 degrees for 4 to 6 hours.

If hot smoking (150 F) the Spam will dehydrate somewhat but remains very moist if cold smoking.  Both methods yield similar results after time in the dehydrator.

After smoking the sliced Spam is placed into a dehydrator where it's dehydrated for 12 to 16 hours.  

Final product is slightly oily and somewhat crispy. The flavor is deeply reminiscent of bacon, yet the with the unmistakable shape of Spam.

We store the Hawaiian Jerky in the fridge for short term storage, and freezer for long term.  We have no qualms about not keeping it cold for short term use such as pack packing.

The Chef's frequently take carnivore charcuterie boards to church or social functions.  Without exception the Spam is the first item to be completely eaten.