I was recently surprised with three dozen fresh oysters from the Seattle area.
Three dozen oysters ready to be shucked.
Oysters after being shucked.
Oysters in brine for 1.5 hours.
In order to duplicate brines, when making them, I record the % Salinity @ 60° and measure the pH.
A very good and simple oyster brine.
38% Salinity @ 60° - pH 8.0
½ cup Morton Tender Quick® = 100g by weight
1 quart water
I like trying different proportions and ingredients. The one used in this recipe was actually my salmon brine recipe, the results were very good.
The link follows.
Oysters out of brine and being air dried for one hour to form pellicle.
Oysters after being cold smoked for 1.5 hours using a tray type smoke generator placed in my stove heat sink in order to provide a smooth
very light white smoke before being placed into the smoker .
Oysters placed in half pint canning jars.
Oysters covered with olive oil.
Oysters out of pressure canner and ready for storage.
Edited by Mr T 59874 - 2/18/17 at 8:24am