Mr. T's Smoked Oysters
100g or ½ cup Morton Tender Quick®
1 quart water
3 oz. alder chunk
Salinity = 38 %
pH = 8.0
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.
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.
Edited by Mr T 59874 - 10/12/13 at 11:59am