The smoked spam I make is darned good, but the center of the loaf needs rub. I thought I would try some Spam "steaks" today while smoking other things and they had too much of a good thing! I sliced them about 1/2 inch thick, lightly rubbed with yellow mustard, then lightly sprinkled rib rub on all sides. The end result was just too salty for me, even though I am a salt-o-holic. I also wrapped one "steak" in bacon before adding the rub and it was better, but still very salty.
The second experiment was bacon wrapped CSR's on a skewer. Not too shabby, but I won't make them again. I love bacon wrapped pork loin "fingers" about an inch thick, then wrapped with bacon and a light coating of rib rub. The CSR's and bacon combined were a tad on the fatty side, where the pork loin is very lean and the bacon keeps it moist.
Of well, at least the CSR's are still edible :-)
The second experiment was bacon wrapped CSR's on a skewer. Not too shabby, but I won't make them again. I love bacon wrapped pork loin "fingers" about an inch thick, then wrapped with bacon and a light coating of rib rub. The CSR's and bacon combined were a tad on the fatty side, where the pork loin is very lean and the bacon keeps it moist.
Of well, at least the CSR's are still edible :-)