Oysters.. Smoked... 11-27-15

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I can buy the oysters for $7.50/lb Canadian. thats about $3 American ...  LOL

then my shipping is $2 per pound BUT still works out to a great bargain.

roughly 1000 miles and a ferry ride off island. packed in ice, styrofoam coolers in wax boxes and thru the post guarantee 2 day delivery. the shelf life on the meats is actually quite long. they will be packed and shucked Monday and sent out to me Tuesday !!!! by air freight is another deal all together   about $8 or more per pound.
so all in all its a good deal for me.... on the other hand i would have to mortgage my house to actually buy some real brisket up here so its all a trade off !!!!

Goliath
 
One thing I miss bout being out of the cattle business is the good ol Rocky Mountain Oyster fries we had each year !
 
I precooked the oysters over a fire until open... added garlic butter and finished cooking until they shrunk by about 1/2..... OR pop fresh in a saute pan and simmer cook in garlic butter until shrunk by about 1/2..... They are lacking smoke and are much better over a fire....
Place in 1/2 pint jars with about 1 TBS peanut oil... I personally think it is much better than olive oil... Process as per directions from the Fed...


Selecting, Preparing and Canning Meat

Oysters

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Keep live oysters on ice until ready to can. Wash shells. Heat 5 to 7 minutes in preheated oven at 400 degrees F. Cool briefly in ice water. Drain, open shell, and remove meat. Wash meat in water containing 1/2 cup salt per gallon. Drain. Add 1/2 teaspoon salt to each pint, if desired. Fill half-pint or pint jars with meat and hot water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.


Table 1. Recommended process time for Oysters in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Jar Size Process Time....... 0 - 2,000 ft........ 2,001 - 4,000 ft....... 4,001 - 6,000 ft ......6,001 - 8,000 ft
Half-pints or Pints 75 min.......... 11 lb .................12 lb ........................13 lb....................... 14 lb


Table 2. Recommended process time for Oysters in a weighted-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Jar Size Process Time.......... 0 - 1,000 ft ..........Above 1,000 ft
Half-pints or Pints 75 min............ 10 lb ......................15 lb



This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.
 
Yep, they're gone.... like last week's lunch.... My memory keeps getting worser and worser... I do have a mesquite smoked Costco Polish iffin you want one....
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky