| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Bbq/grill, Fish/shellf |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
After removal from its shell, the oyster should be blanched. Cut larger
oysters into smaller pieces. Blanching is easy. Simply put the oysters in a
metal strainer and dip them into boiling water until the edges curl.
(usually 2 to 3 minutes) Then rinse in cool tap water.
Place oysters in the Easy Cure brine solution for 40 minutes. Rinse lightly
in warm water and allow to air dry for 40 minutes.
Smoke for 50-75 minutes. They are done when the edges look dry. Try one.
If they get overcooked they become a bit chewy.
Credit: Luhr-Jensen
Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.
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