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We had the bacon, but since my taste is gone, they all just taste like salt to me. Good stuff.
Food shortages are here and getting worse.
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I like the hickory smoked spam browned in a fry pan and added to a big bowl of grits.
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I like the hickory flavor too, just can't find it anywhere around here. The best Spam flavor I ever had was in Hawaii. Can't remember the name now.
No problem finding it around here as for now.
we are having trouble finding the DAK canned hams around here but I pick them up when I find them in stock.
Went to Ohio recently and ran across some DAK canned hams! Was so excited because I’ve been wanting more for preps. Bought all but 2. Didn’t want to be the one that took every single can.
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Have you tried ALDI. They have DAK
I have never had spam.
I know, I know. It makes me less of a prepper.
I've also never had scrapple. Even the smell makes me green!
I know, I know. It makes me less of a prepper.
I've also never had scrapple. Even the smell makes me green!
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Never heard of "scrapple". Sounds like it's something made from intestines.
I would have to be starving to eat scrapple!! 
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What is scrapple?
Dollar General usually has DAK hams.
It is left over pork “parts”…think not eatable. Has some grains in it. Really gross!
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Don't think I'll be eating anything like that.
@Arcticdude Pretty much!
@GeorgiaPeachie OK, so Spam isn't like scrapple? I always associated the two and have never came anywhere near a can of Spam because of it.
@GeorgiaPeachie OK, so Spam isn't like scrapple? I always associated the two and have never came anywhere near a can of Spam because of it.
No. Not at all. Spam is okay if cooked properly. I’ve bought numerous kinds in the last 3 years and tested them in the kitchen.
It's funny because the people in an area where we used to live would always talk about how gross spam was but they all ate scrapple!
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I can't believe in this day and age that there are people who have never had Spam before. Of course Spam has to be properly fried first to make it edible. And remember, Spam is one of the most important food groups, right behind bacon and sausage.
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In Mississippi we had "souse." A popular cold cut sandwich meat with factory workers (yes I was one, once upon a time). I think it is what some people call "head cheese."
Coarse chunks of pickled pork, olives, etc. in a congealed loaf that you slice for sandwiches. Since everything is basically pickled it has a fairly good shelf life in the fridge and can be left unrefrigerated in your lunchbox until lunchtime. Not quite sure what you would have to do for long term storage. You had to know where to look for the good stuff. Not something you find in supermarkets but in mom and pop convenience stores.
I never liked the taste of Spam. There is something in Spam and most cheap hot dogs that I find repulsive. Bologna too, although with balogna if you put enough mustard on the sandwich it masks it.
Souse I liked. I also like the Underwood deviled ham.
Coarse chunks of pickled pork, olives, etc. in a congealed loaf that you slice for sandwiches. Since everything is basically pickled it has a fairly good shelf life in the fridge and can be left unrefrigerated in your lunchbox until lunchtime. Not quite sure what you would have to do for long term storage. You had to know where to look for the good stuff. Not something you find in supermarkets but in mom and pop convenience stores.
I never liked the taste of Spam. There is something in Spam and most cheap hot dogs that I find repulsive. Bologna too, although with balogna if you put enough mustard on the sandwich it masks it.
Souse I liked. I also like the Underwood deviled ham.
Souse is on the same level as headcheese to me.
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I guess it's an acquired tasteSouse is on the same level as headcheese to me.
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I do like headcheese. It's available at the supermarket around here.
Never had spam. Scrapple looks like soylent green.
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My neighbor makes scrapped, but has to do it in his barn because of the smell.
I'd probably like the pickled stuff as long as no one described it to me as "congealed" again!
I like hog head cheese.
I love turkey cheese. I make it with the left over turkey. Green onion, celery, parsley, garlic, cayenne and black pepper. Add water to the turkey and seasoning I cooked down, remove bones, skin , cartilage. Add Knox gelatin. Chill in refrigerator.
It's delicious, almost fat free.
Ok, that sounds delicious.
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You guys are starting to ruin my appetite.
When I worked overseas, especially Asia, I ate a lot of disgusting food; sheep entrails in Mongolia, organs and eyeballs in Kazakhstan. Plus a lot of in-identifiable parts in the middle east. Then there was camel and mares milk vodka and beer throughout east Asia. I'm not hungry now.
When I worked overseas, especially Asia, I ate a lot of disgusting food; sheep entrails in Mongolia, organs and eyeballs in Kazakhstan. Plus a lot of in-identifiable parts in the middle east. Then there was camel and mares milk vodka and beer throughout east Asia. I'm not hungry now.
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Have to admit I love scrapple and have made it a few times now when we take a pig into process, saving the head. I'm not strong enough to pop out the eyes myself and normally Hunny takes care of that for me. I was not a fan of the traditional recipe and add in sausage type seasonings and was sooo much better. Fried up, oh yeah. Have only made loaves vacuum sealed for the freezer for long term. If anyone has ever freeze dried or canned, please let me know.
I have never tried scrapple and likely never will...put it up there with kidneys/chitlins.....peeeeuuuwwwwee..nasty...larry will eat scrapple but foofoo's spam...humph! Weird! 
I guess that's what makes the big wide world go round! To each his own...
I guess that's what makes the big wide world go round! To each his own...
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