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Oysters.. Smoked... 11-27-15 - Page 2

post #21 of 30
Quote:
Originally Posted by DaveOmak View Post

My nephew in Colorado, gets me cases of breaded "mountain oysters" as you can't get them here... They are sooooooo good...

Love those as well! A couple of times a year, a neighbor "harvests" them at his father's ranch in south Texas.
post #22 of 30

Fried with Gravy,    Yum

 

Gary

post #23 of 30

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

post #24 of 30
One thing I miss bout being out of the cattle business is the good ol Rocky Mountain Oyster fries we had each year !
post #25 of 30

Terrific! I love smoked oysters. Thanks so much, Dave, you have inspired me.

 

Disco

post #26 of 30

ERSTERS!!! Berled in earl so they don't sperl!

post #27 of 30

Dave, read in another post that you have a method for canning these. Can you share a link or list the process?

 

Thanks!

post #28 of 30
Thread Starter 
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.
post #29 of 30
Dave, I've been checking the mail, still no oysters! Did you eat my share? biggrin.gif
post #30 of 30
Thread Starter 
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....
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