3 dozen shucked small oysters, about 1 1/2 inch in diameter
1/4 cup kosher salt
1 cup brown sugar
2 cups white wine
Mix salt & sugar and and place in a ziplock bag. Add oysters and mix gently. Put in fridge overnight. Rinse oysters. Put 2 cups wine in a medium sauce pan and bring to a boil. Turn off heat and add the oysters. Let poach 2 minutes. Drain oysters and put on small fine grated rack. Let dry 20 minutes. Place in 150 degree smoker and smoke 30 minutes. Remove and let cool on rack 30 minutes. Put oysters in a pint canning jar and cover with canola oil. Will keep in the fridge for up to two weeks.