Mr. T's "Smoked Oysters" from Go to Show

Discussion in 'Non-fish Seafood' started by mr t 59874, Oct 10, 2013.

  1. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

                                                                                                    Mr. T's Smoked Oysters

    Ingredients:

    24 oysters

    Cure: 

    100g or ½ cup Morton Tender Quick®

    1 quart water

    3 oz. alder chunk

    Salinity = 38 %

    pH = 8.0

    Preparation :

    Blanch in boiling water until ends curl, 2 - 3  minutes.

    Rinse under cold water to stop cooking.

    Cut into small pieces if using large oysters.

    Place into cure for 1 hour, refrigerate.

    Rinse  lightly under warm water, pat dry.

    Place  on rack and air dry for 1 hour.

    Place on racks according to size.

    Hot smoke at 225° for 50 - 70 minutes until almost dry checking frequently.  Do not overcook or they will be chewy.

    Note :

    Smoker =  Cookshack Amerique, alder smoke, medium density.

    If you plan to can your oysters, prepare as above, but rather than hot smoking, cold smoke for 45 minutes then can using proper canning instructions.

    The following are the oysters canned.

    Oysters - Brined - Cold Smoked - Canned - From Go to Show w/Q View

    Tom
     
    Last edited: Oct 12, 2013
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds good, but where's the photos!!!!
     
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

  4. heathdyer

    heathdyer Newbie

    Cool that's for the post.  I will give it a try.  Oyster season opens in a few days.  I think sister lake opens this or next weekend.  We still need a cold front to get them good and salty. 
     
  5. That looked so terrific! I love raw oysters and raw clams even more, but those smoked ones of yours looked absolutely amazing!!!!!! Cheers! - Leah
     
  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Thanks Leah, there were a few that didn't make it to the canner, if you know what I mean.

    Tom
     

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