Ingredients:

  • 3 lb fresh oysters, shucked (about 60 oysters)
  • 4 cups water (for brine)
  • 1/2 cup kosher salt
  • 1/4 cup light brown sugar
  • 1.5 cups extra virgin olive oil (for packing)
  • 1 Tbsp black peppercorns (or red pepper flakes)

Instructions:

  1. In a large bowl, combine the water, kosher salt, and brown sugar. Stir until the salt and sugar are completely dissolved. Ensure the oysters are shucked and cleaned of any shell debris.
  2. Submerge the shucked oysters in the prepared brine for 15 minutes. Do not exceed 20 minutes, as this can make the oysters too salty or tough. The brine is critical for texture retention.
  3. Remove the oysters from the brine and rinse them briefly under cold water. Pat them thoroughly dry using paper towels. This drying step is essential for smoke penetration. Arrange the oysters on a mesh smoking rack, ensuring they do not touch.
  4. Preheat your smoker to a consistent, low temperature between 180°F and 200°F (82°C – 93°C). Use mild wood such as Pecan or Alder. Smoke the oysters until they are firm and have achieved a rich, golden-brown color, about 2 hours. Avoid exceeding 200°F to prevent toughening.
  5. Allow the smoked oysters to cool slightly. Place the oysters into clean, sterilized pint jars along with the peppercorns or spices. Pour the extra virgin olive oil over the oysters, ensuring they are completely submerged. Seal the jars and refrigerate. The oil infusion process deepens the flavor over several days.