Favorite Salty snax?

Just into slices about 1/4" thick. I marinate for a day in the frig and very gently stir it a couple of times. The crumbles are worth drying. The most common spices I use are ground pepper, powdered garlic, Worcestershire sauce and maybe most importantly some liquid smoke. I dry at 135F. I have mesh sheets on top of solid sheets to catch the drips at the beginning. Once no more drips I remove the solid sheets. For me the sheets are easier to clean than the racks of my Nesco. I take them out when they seem dry but a little rubbery. They firm up when they cool down.

I read about Spam jerky. Spam marinated then dried. It should be quite the salty snack. How to cut that up is still an issue. In reading about this I found out Spam had dried Spam bites for a while but I don't think they sell them anymore.