Originally Posted by dls1
Those oysters are beautiful Tom. Have you tried any yet? Like others have said, if those were mine I don't think they would have made it to the canning stage.
When you canned them did you add any spices or herbs? Also, what of wood did you use in the AMNPS?
Very nice job.
Thanks dls. Haven't tried any as of yet. A half dozen didn't make it to the canner.
As my smoked salmon brine was used, no other ingredients were used. The pellets used for this smoke were the Amazin Pit Master.
Mr T's "Smoked Salmon From Go to Show" w/Q-View
The AMNPS was placed in the external heat sink and by using a small fan, a almost invisible white smoke was pushed into the smoker until color was noticed on the oysters, 1 hour.