I present to you....................

[Uncle Bob]

Spamstrami! Why? Because experimenting is learning.

I can't tell you why this experiment popped into my skull except that I'm doing a couple conventional pastramis this weekend and for whatever reason the idea of making a pastrami from a chunk of Spam seemed like a good idea to play with. No, alcohol was not involved, and there's no wagering in play. I did do a quick internet search to see if anyone had posted doing something similar, but didn't find anything. I can't be the only person who's ever thought of this, much less done it, but who knows?

The seasoning used was based on the Amazing Ribs recipe with an added twist that appeals to my taste buds of adding juniper berry to the mix. Prep is pretty easy, open the can, remove the chunk o' meat, and soak it for an hour or so to desalinate (could have chosen the low sodium version, but this is what was on hand). I like to have the pastrami seasoning sit on the surface overnight for the brisket version, so did likewise with the Spam. I'm running the smoker in the 230-250 range with lump charcoal and applewood chunks for smoke added. Since Spam doesn't need tenderizing I took it to an internal temp of 160 which seemed appropriate and, as fortune would have it, that's about what it took to set the bark mostly. That took just a couple minutes over an hour. Here's the results with the first cuts.



It slices nicely with a knife to 1/8 inch pieces. The flavor is very nice, with a hint of smoke, the end piece having a near overload of flavoring from the rub/crust (not a bad thing), and the inner piece having, expectedly, less of the seasoning impact, but a nice, sweeter note than just a piece of fried Spam. As for texture, it is uniformly tender without being mushy. And it has a moistness that is much more pleasing to my palate than gently fried Spam in general. All in all I'll call it a success, while not being "to die for". Would I do it again? I wouldn't go out of my way to produce it, but in conjunction with a regular pastrami cook it would be worthwhile. Uses are similar to regular pastrami; sandwiches, mixed with breakfast egg dishes, perhaps in a hash. Let you mind run free......................

[texastweeter]

I'm gonna do it...wait, what about spam burnt ends....

[bbqLuv]

I have made spam burnt ends, a little salty, should have used no salt rub.

[Spinaker]

Just salivate and you’ll be fine. I’ve made SPAM burnt ends, they are fantastic.

[Oak Smoke]

Your mention of juniper berry in the rub has my complete attention. After my daughter’s latest comment about my pastrami being the second best she has ever tried I’ve been looking for that little something extra. I’ve even bought a wagyu brisket to corn for pastrami. I was hoping the home Corning and the addition of pickling spices would do it. Does the juniper really come through? How much do you use?

[Uncle Bob]

It's not forward in anyway, just a pleasant difference/complexity. I smash it in a mortar before crushing the other whole spices, I'd say a tablespoon per 4 pounds of meat.

[Dewesq55]

If I'm not mistaken, the Chef Steps recipe has juniper berry in it. I made it once and liked it.

[bbqLuv]

Oh My, You know I got to try Spamtrami--Spamstrami

[jgreen]

I like spam in most of the forms i have tried (ok..maybe just a little weird) so I will definitely try this one.

[Spinaker]

I am in! Great idea. Thanks for the tips.

[58limited]

Uncle Bob Hurry up and post a youtube video about this before the other BBQ guys think of it and claim credit.


Interesting idea and maybe a way to use up some spam I bought during the pandemic.

[Uncle Bob]

So many of those YT folk would be lost without me..................LOL

[Jfrosty27]

I love it!!
I am a life long Spam lover and love to see new ways of having it. Bravo Pitmaster!

[FireMan]

Yup, Jfrosty27 beat me to the words. Love it, love , love it!!! Fantastic, Spamtastic!

[Troutman]

Can’t stand spam but I’ll give you credit for the uniqueness of your effort. I’ve pastramied most of the major cuts of the cow, but spam? Well you do you as they say.

[Uncle Bob]

Hate less. Cook more.

[Troutman]

Hey no hate here Bob. I think your offering is unique and maybe tasty. Just not a spam guy, sorry.

[Uncle Bob]

Just quoting that great American.......................................... ......

[LA Pork Butt]

I love Spam, but Irene keeps it out of the house. When my mother-in-law lived with us she used to smuggle the good stuff like spam and bologna into the house. Fried spam or bologna on white bread is something special. A regular diet of it might kill you, but as a special ever now and then I think would be okay. Bob, your special reference to the end piece made me think what if it was cooked in slabs with rub all the way around? I’ll see you at the Meat Up!

[fzxdoc]

This sounds like a fun cook and a good appetizer, actually. I rank it right up there with blooming bologna, also something often dissed until tried for the heck of it.

K.

[rlozinak]

Sounds like a fun cook.

[Troutman]

Okay Bob, you won me over. Decided to whip up a little Spam Musubi for lunch.....



Just kidding (in a non-confrontational fashion ). Just got done reading the ingredients label, all you Spam lovers please don't consume too much of it at any one sitting. Don't want to bring out the crash cart for ya .....

[Uncle Bob]

Okay, for your punishment you are responsible for bringing another bottle of that wonderful tequila you brought a couple years ago to the meat up later this month. It's a scientific fact that tequila flushes evil stuff from the circulatory system.....................consider it a charitable act.