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.