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dry age spam ive never been a huge fan of spam so maybe dry aging will help i accidentally left it in the dry ager for like 150 days it lost 50 percent of its weight and was hard as a rock slicing into it i was shocked by how nice it looked kinda reminded me of a well marbled steak because it was so dry the crust developed quickly and hopes were hot it had the texture of a moist jerky a little salty but overall not bad