Omelet wrote:
> In article >,
> brooklyn1 > wrote:
>
>>>>> Dad likes Turkey Spam. I'm considering smoking some of it just for
>>>>> grins next time I run the smoker.
>>>> They already make smoked Spam.
>>> So? It's not going to be the same as smoking it "fresh".
>> Not sure what you mean by smoking it fresh, but all smoked meats are
>> uniquely different.
>
> Yes, but I'm betting that "smoked spam" is smoked by adding liquid
> smoke. You use a gas grill, so you might not understand. ;-)
>
>>>>> The only real issue I have with Spam is that it's so damned SALTY!
>>>> They do make a lower salt version... but I don't see where Spam is
>>>> higher in salt than any other cold cuts, or even bacon.
>>> Neither of which is served often here for that very reason. <g> Once in
>>> awhile, I want bacon but it's most often served as part of a recipe as
>>> that dilutes the salt a bit.
>>
>> That's like adding twice the water to ramen to dilute the salt, but
>> then if you consume it all you still consumed all the salt.
>
> That's not the issue. The issue is TASTE.
> If I am worried about the salt, I don't serve it at all. I don't like
> the flavor of overly salted food. Period.
>
>>> Dad makes Turkey Spam Omelets with cheese.
>> Cheese contains more salt than Spam.
>
> He makes them. I don't. And I don't eat his cooking accordingly.
>
>> I've tried the various versions but I only like the Original Spam.
>
> To each his own. ;-d
>
> I like Underwood canned meats, but I spread them out and do not eat them
> straight out of the can!

My Dad used to love fried salt pork, no boiling and rinsing, just cut
off a chunk and fry it. When he was a boy in Central Louisiana the only
meat they had was either fresh or salted, or salted and smoked. I guess
you get used to the taste but I could never stomach the stuff myself. I
do like Spam but only on rare occasions. Even most luncheon meats are
way to salty for me.

I find it strange that food manufacturers will take the sugar out of
something and then add salt to it for "flavor." Even cured ham is way
too salty for me nowadays.