Post by: sirmissalot on February 29, 2012, 01:45:59 PM
Any one have any good smoked oyster brine recipes?
While I'm at it, how about smoked razorclam recipes? I use my standard smoked salmon recipe only I cut the salt in half, the little buggers seem to absorb the salt way too much. Smoked razor clams are awesome if you've never had them.
Post by: Buckmark on February 29, 2012, 01:54:40 PM
Post by: NRA4LIFE on February 29, 2012, 02:10:35 PM
For smoked clams, try ICEMAN's recipe for canning them. That is one of the best recipes I have ever tried. You can find a thread on this in the recipes/butchering section.
Post by: sleepingin on February 29, 2012, 02:20:55 PM
Post by: sirmissalot on February 29, 2012, 02:30:42 PM
I have smoked and canned razorclams before, I will have to take a look at icemans recipe for it though. They are awesome just smoked until they are like jerky. First time I had one was on an icy cold day on the river steelhead fishing... a guy offered me a smoked clam in a little baggy, looked just like jerky. Pretty cool way to use them up
Post by: RoyBoy on February 29, 2012, 02:55:22 PM
Post by: ICEMAN on February 29, 2012, 06:36:53 PM
Post by: Wingin it on February 29, 2012, 07:03:21 PM
Post by: NRA4LIFE on March 01, 2012, 03:42:55 PM
Post by: ICEMAN on March 01, 2012, 06:30:55 PM
Dang, I just finished my last half pint of ICEMAN's smoked clams. Guess it's time to go clamming again.
Did you really? If so I am honored. I have a few jars left...need to thaw a big ol bag of frozen clams and can them up! Thinking of tossing some garlic at the next batch too...
Post by: NRA4LIFE on March 02, 2012, 12:45:34 PM
Post by: 400out on March 02, 2012, 01:07:59 PM
I sure did. My wife does not share the passion I have for canned clams and oysters. She left me home alone one day a couple weeks ago and I polished off the last can of clams and the last can of smoked oysters. The cats love the juice from the clams too.Beats the hell out of cat nip
Post by: bearpaw on March 02, 2012, 01:10:16 PM
Post by: sirmissalot on March 08, 2012, 03:03:53 PM
Post by: DoubleJ on March 08, 2012, 03:11:05 PM
Will that recipe work for regular clams as well?
Post by: DoubleJ on March 08, 2012, 03:17:00 PM
Post by: grundy53 on March 08, 2012, 03:19:29 PM
I don't know a good brine but my mouth is watering thinking about smoked oysters.
:yeah: :EAT:
Post by: ICEMAN on March 09, 2012, 06:34:48 PM
And, if so, would you steam open the clams first or just horse the shells open and strip out the live clam?
I occasionally can up horse clams. I steam them open, then pressure can them in some of their own broth. I filter the broth through a coffee filter to get the sand out... This makes clam chowder really easy later....
Post by: Moose22 on March 10, 2012, 08:10:13 PM
Post by: Camp David on March 12, 2012, 08:06:19 AM
Post by: Blacklab on March 14, 2012, 08:45:28 PM
My first ever batch of smoked oysters I made, I used my duck brine. They were awful :bdid: I called over my Black lab (who would eat anything). She grabbed one of those oysters, looked at me, and spit it out on the floor. She smelled it and then started rolling in it. Think it's time to try your recipe.
lmao cause I know that feeling :bash: Mine was homemade pepperroni sticks 10 to 12 lbs worth. It all ended up in the trash man that was some nasty stuff.
Post by: sled on March 15, 2012, 10:11:25 PM
Ask and yea shall receive; Smoked Razor Clam instruction; http://hunting-washington.com/smf/index.php?topic=35609.msg417731#msg417731thanks for the recipe. Tried it couple days ago. Yummy! :tup:
Post by: sirmissalot on March 23, 2012, 09:03:40 AM
Here's my brine recipe
2 cups dark brown suagr
1/2 cup Kosher salt
a few cloves of chopped garlic
Rinse clams well and mix clams into the dry brine (it will turn into a wet brine) continue to mix occasionally and let soak for about 2 hours.
Rinse the brine off and let the clams soak in fresh water for about 30 mininutes to draw some of the salt back out.
Sprinkle with fresh pepper if you like, and smoke for about 2 hours or until done, the clams will be crispy on the edges and rubbery on the thicker parts, I set mine in ziplock bags in the fridge and all the crispy pieces soak up some of the moisture and turn to a nice jerky like rubbery/deliciousness. I just eat it like jerky its a pretty easy way to get rid of some clams and a good snack
Post by: Skyvalhunter on March 23, 2012, 09:09:06 AM
Post by: Moose22 on March 23, 2012, 09:20:28 AM
That post is meaningless without PICS!!! :chuckle:
...and a taste test :chuckle:
Post by: sirmissalot on March 23, 2012, 10:58:08 AM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd8a1ffa1-b9a5-b0df.jpg&hash=7c445d01418f6d8bfee239fce53b1d8fc17b2cd8)
Post by: Camp David on March 23, 2012, 06:10:26 PM
Post by: Ned on March 29, 2012, 08:56:17 PM
First look at your picture I thought they were cornish game hens :chuckle: :chuckle:
[/quote
Looks more like frog legs to me ....haha
Post by: Mossy on March 30, 2012, 12:18:47 PM
First look at your picture I thought they were cornish game hens :chuckle: :chuckle:
I was thinking frog legs. :chuckle: You westsiders have all the good stuff.