Quoted Text
Spam lite really cuts down on the salty taste.
Salt is the only taste in Spam. You cut out that and you can really taste the pig parts they use in Spam. My mom used to take a block of spam, rinse it, slice it thin put it in a baking sheet lined with paper towels with more paper towels on top then nested another baking sheet on top of the spam and paper towels. She would put cans of food on the top baking sheet to press out the excess moisture and salt. After about half an hour they'd be ready to fry. They were delicious, the overpowering salty taste was gone and tasted faintly of bacon.
Matched very well with poached eggs, hash browns and sourdough toast. I always took a flat of Spam with me when I deployed. [/quote
There are quite a few varieties of spam now.
The low sodium is my weapon of choice due to it being not so salty.
