IronNoggin
Lil-Rokslider
Smoked & Canned Oysters
Blanch in boiling water for ~ 10 minutes
Cold water bath
Pat dried
Brine:
1 cup white sugar
1 cup pickling salt (sub Himalayan Pink Salt)
1 cup demerara sugar
Sprinkle over oysters and let sit for 90 minutes in fridge.
Flip & brine the second side – let sit for another 90 minutes.
Rinse Well.
Place on oiled (Pam Grill Spray) smoker racks and fan dry until dry to the touch (~ 1.5 hours)
Place in smoker with apple chips, and bring the internal temperature up to 200 F.
Smoke for ~ 1.5 – 2 hours. NOTE: Do NOT over-smoke this product. If you do so the end result will be very acrid & bitter!
Remove from smoker and place in wide mouth ½ pint canning jars.
Run the load through your pressure cooker at 10 pounds for 90 minutes.
Let cool & ENJOY!!
Cheers
Blanch in boiling water for ~ 10 minutes
Cold water bath
Pat dried
Brine:
1 cup white sugar
1 cup pickling salt (sub Himalayan Pink Salt)
1 cup demerara sugar
Sprinkle over oysters and let sit for 90 minutes in fridge.
Flip & brine the second side – let sit for another 90 minutes.
Rinse Well.
Place on oiled (Pam Grill Spray) smoker racks and fan dry until dry to the touch (~ 1.5 hours)
Place in smoker with apple chips, and bring the internal temperature up to 200 F.
Smoke for ~ 1.5 – 2 hours. NOTE: Do NOT over-smoke this product. If you do so the end result will be very acrid & bitter!
Remove from smoker and place in wide mouth ½ pint canning jars.
Run the load through your pressure cooker at 10 pounds for 90 minutes.
Let cool & ENJOY!!
Cheers
