drum roll please....
and so the verdict on the oysters…..good.

No problems with the little guys. Color and texture were fine and they smelled the same deep, clean, briny smell as when I shucked them. So that was happy times. Just to be sure I ate a small one raw when I was getting set up. I figured that I would get sick from that way before the smoked ones are shared with anybody. That was about 17 hours ago and no ill effects. What’s the time window for food poisoning?

I blanched them for about 5 seconds in boiling water and then smoked over cherry wood for about 30 minutes. They lost easily 50% of their size which is good because now they don’t look too scary to eat. I have them packed in oil in a small jar in the fridge.

After they were done I was able to smoke the remaining snack sticks I had to get done so I’m all finished now. Everything is cleaned and put away which feels good. Gift packs for PA are assembled and labeled as are two small ones for co-workers and the one for Dad whom I have to thank for the meat in the first place.