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

mr t 59874

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



Three dozen oysters ready to be shucked.



Oysters after being shucked.



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[emoji]174[/emoji] = 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

                                                                                                                                             

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



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



Oysters placed in half pint canning jars.

 

Oysters covered with olive oil.

 

Oysters out of pressure canner and ready for storage.

Tom
 
Last edited:

chef willie

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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
 

Dutch

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

choupic

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Yeah that's a great idea ! I may do that and put some up for this winter .
 

themule69

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

Happy smoken.

David
 

dirtsailor2003

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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
 

mr t 59874

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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
Thanks for sharing mr T !
You are welcome.

Tom
Originally Posted by Chef Willie  

 

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.
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?".
  Strangely enough a half dozen fell on a bed of ice. 
 

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  

 

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. 


Tom
 

daveomak

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

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

dirtsailor2003

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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!
 

hagisan

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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. 
 

mr t 59874

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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[emoji]174[/emoji] = 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
 

dirtsailor2003

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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[emoji]174[/emoji] = 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!
 

oldschoolbbq

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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.
  All from Aransas Pass area.
 

mr t 59874

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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.
  All from Aransas Pass area.
Poor baby. 


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

Jay
Your, welcome.

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!
Sounds like a party to me.

Tom
 

Bearcarver

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Wow!!!

Your Oysters look Great, Tom!!!

Bear
 

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