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

post #1 of 38
Thread Starter 

I was recently surprised with three dozen fresh oysters from the Seattle area.

 

 

000_0105.jpg

 

Three dozen oysters ready to be shucked.

 

 

000_0107.jpg

 

Oysters after being shucked.

 

 

000_0108.jpg

 

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.

 http://www.smokingmeatforums.com/t/122931/mr-ts-smoked-salmon-from-go-to-show-w-q-view

 

 

 

000_0109.jpg                                                                                                                                             

Oysters out of brine and being air dried for one hour to form pellicle.

 

 

000_0110.jpg

 

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 .

http://www.smokingmeatforums.com/t/123840/my-cold-smoking-options-w-q-view

 

 

000_0111.jpg

 

Oysters placed in half pint canning jars.

 

 

 000_0113.jpg

 

Oysters covered with olive oil.

 

 

 000_0114.jpg

 

Oysters out of pressure canner and ready for storage.

 

Tom


Edited by Mr T 59874 - 2/18/17 at 8:24am
post #2 of 38

Wow..nice job of shucking, smoking and then canning them up. Don't think I've ever seen anyone do that. They usually don't get past the grill around here. They look huge compared to the ones usually seen in tins. Good job.....Willie

post #3 of 38

Nice job there Tom! Did you do a sample taste before canning them? Just wondering about the taste. 

post #4 of 38
Yeah that's a great idea ! I may do that and put some up for this winter .
post #5 of 38
Thanks for sharing mr T !
post #6 of 38

Tom those oysters look great. I will have to start canning some.I hate it when the oyster season is over.

Happy smoken.

David

post #7 of 38

Tom, once again, thanks for the great write up. We regularly stop at the Oregon Oyster Farm on our way back from the coast to pick up Yaquina Bay Oysters. Looks like my next trip I will need to stop and pick up 10 dozen of the petites

post #8 of 38
Thread Starter 
Originally Posted by themule69 View Post

Tom those oysters look great. I will have to start canning some.I hate it when the oyster season is over.

Happy smoken.

David

 

I understand, David.

 

Tom

 

 

Originally Posted by Choupic View Post

Thanks for sharing mr T !

 

You are welcome.

 

Tom

 

 

 

Originally Posted by Chef Willie View Post

 

Wow..nice job of shucking, smoking and then canning them up. Don't think I've ever seen anyone do that. They usually don't get past the grill around here. They look huge compared to the ones usually seen in tins. Good job.....Willie

Normally ours aren't around long enough to make it to the grill.

 

 

Originally Posted by Dutch View Post

Nice job there Tom! Did you do a sample taste before canning them? Just wondering about the taste. 

 

 My wife asked, " Those aren't all going to be canned are they?". th_crybaby2.gif  Strangely enough a half dozen fell on a bed of ice.  drool.gif 

 

As for the taste.  I will have to let you know later, as I did several things differently on these.  Normally a simple Tender Quick brine is used, hot smoked with a heavier smoke and canned in water.

 

Tom

 

 

 

Originally Posted by Chef Willie View Post

 

Wow..nice job of shucking, smoking and then canning them up. Don't think I've ever seen anyone do that. They usually don't get past the grill around here. They look huge compared to the ones usually seen in tins. Good job.....Willie

 

Thanks Willie, I fully understand, ours are normally not around long enough to make it to the grill. th_dunno-1[1].gif

 

Tom

post #9 of 38

Those look good enough to eat....   really !!!!!

 

Cooked or Raw......  no problem....... 

post #10 of 38
Thread Starter 

The same Dave, thanks.

post #11 of 38

What is your brine composed of? I like to use a 2:1 or 3:1 sugar/salt ratio for oysters. The last batch I did I used Monkey Face Porter from Cascade Lakes brewing for the liquid portion of the brine. Pretty tasty!

post #12 of 38

drool.gif

The wife and I are huge oyster fans and going to try this ASAP.  We'll skip the canning part and go right to eating.

Thank you for sharing. 

post #13 of 38
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

What is your brine composed of? I like to use a 2:1 or 3:1 sugar/salt ratio for oysters. The last batch I did I used Monkey Face Porter from Cascade Lakes brewing for the liquid portion of the brine. Pretty tasty!

DS, the strength of the brine would depend on the amount of liquid used with your ratios.  What was your liquid proportion?  I take it you like yours on the sweet side.

 

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, don't know the results yet using it with oysters, but think they should be pretty tasty. The link follows.

 http://www.smokingmeatforums.com/t/122931/mr-ts-smoked-salmon-from-go-to-show-w-q-view

 

Tom

post #14 of 38
Quote:
Originally Posted by Mr T 59874 View Post

DS, the strength of the brine would depend on the amount of liquid used with your ratios.  What was your liquid proportion?  I take it you like yours on the sweet side.

 

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, don't know the results yet using it with oysters, but think they should be pretty tasty. The link follows.

 http://www.smokingmeatforums.com/t/122931/mr-ts-smoked-salmon-from-go-to-show-w-q-view

 

Tom

Tom you are correct we do like them a bit more on the sweet side. The 3:1 is a base and the actual amount does vary on the amount of liquid used. I adjust it all depending on how much brine we need.

 

We just returned from a great Oyster feed that the little town of Seneca Oregon puts on every year. Because of its remoteness and proximity to some super big cattle ranches everyone always thinks we are going to a "Rocky Mountain" Oyster feed. But its not! The whole town pitches in to put it on and they drive over to the Oregon Oyster Farms on the Yaquina River to pick up the oysters. For $18 you get to eat all you can from noon to 3. All the families in the town each make a salad of some sorts for the event too. They serve them bbq on the half shell and deep fried. This year they served 1,000 people!

post #15 of 38

Oooohhh, you guys are killing me... I miss home soooo much. Dan and his Shrimp boat , go down , by him a case or 5  of beer , party all night and come home with all the Oysters and Shrimp and Fish I want.drool.gif  All from Aransas Pass area.biggrin.gif

post #16 of 38
Mr. T, your oysters look great! Thanks for sharing.

Jay
post #17 of 38
Thread Starter 
Originally Posted by oldschoolbbq View Post

Oooohhh, you guys are killing me... I miss home soooo much. Dan and his Shrimp boat , go down , by him a case or 5  of beer , party all night and come home with all the Oysters and Shrimp and Fish I want.drool.gif  All from Aransas Pass area.biggrin.gif

Poor baby.  th_crybaby2.gif

 

Tom

 

 
Originally Posted by JayBone View Post

Mr. T, your oysters look great! Thanks for sharing.

Jay

Your, welcome.

 

Tom

 

Quote:
Originally Posted by dirtsailor2003 View Post

Tom you are correct we do like them a bit more on the sweet side. The 3:1 is a base and the actual amount does vary on the amount of liquid used. I adjust it all depending on how much brine we need.

 

We just returned from a great Oyster feed that the little town of Seneca Oregon puts on every year. Because of its remoteness and proximity to some super big cattle ranches everyone always thinks we are going to a "Rocky Mountain" Oyster feed. But its not! The whole town pitches in to put it on and they drive over to the Oregon Oyster Farms on the Yaquina River to pick up the oysters. For $18 you get to eat all you can from noon to 3. All the families in the town each make a salad of some sorts for the event too. They serve them bbq on the half shell and deep fried. This year they served 1,000 people!

Sounds like a party to me.

 

Tom

post #18 of 38
I'm moving to Oregon!...🏃💨
post #19 of 38

Wow!!!

 

Your Oysters look Great, Tom!!!

 

 

Bear

post #20 of 38
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Wow!!!

 

Your Oysters look Great, Tom!!!

 

 

Bear

Thanks, Bear.

 

Tom

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