Could anybody please help me. I need some good recipes on how to smoke oysters. This fish market owner in Long Beach told me how this past winter, but I forgot. Any replies would be appreciated.

I always blanch the oysters (boil them lightly). I then brine them in a brown sugar and non iodized salt solution. 4-1 ratio (4oz salt - 16oz brown sugar) let them sit for an hour or two. place them on a fine screen mesh or back in the shell and smoke away.

Thanks wc. I'll try it.

I find that when smoking any mollusk; clams, oysters, octopus, etc. it is necessary to coat the finish product with some vegetable oil when you done. The oil really brings out the smoke flavor.

Beezer

Canned smoked oysters.


Schuck and wash oysters

Blanch (boil in plan water for 3-5 minutes)


Brine-
1/2 cup tender quick
1/2 cup non-iodized salt
4 cups water.

Brine for 2 to 3 hours (depends on how firm and dry you want them)


Wash the hell outa of em (when you think you washed them enough wash two more times)


Get your smoker to really rollin. Lots and lots of smoke.


Turn off the heat source and put oysters in for 1/2 hour. In other words this is a cold smoke you want as much smoke as possible and the smoker as cool as possible.


At this point you can drizzil some oil over them and vacuum pack or


Pack into 1/2 pint mason jars, fill jar to a 1/4 inch from the top with oil (Olive works) add a pinch of salt and pressure cook under 10# of pressure for 75 minutes.


Many an oyster has given it's life for what I've just told you. I had to learn this the hard way, But I'll share what I know.

Thanks T-rex. I use tenderquick in my smoked salmon brine too. I think it's killer. Also thanks for the canning tip. I was picking and canning cherries at grandmas today, so i'm kinda getting into canning more. Thanks again.