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.
Smoked Candied Salmon
3 salmon filets, pin bones removed, cut in 2 inch pieces
5 cups brown sugar
1 cup kosher salt
1/4 cup coarse black pepper
1 cup real maple syrup
Mix the sugar, salt, & pepper. Put a layer of dry brine in the bottom of a plastic bag. Layer 1/3 of the fish skin side down. Cover with dry brine and layer another 1/3 of the fish, skin side up, and then repeat, skin side down. Remove air from bag and allow to brine overnight in the refrigerator, turning several times. Remove from bag and rinse the fish and pat dry with paper towels. Place on racks and allow to dry until it develops a pelicle, about 4-5 hours. Place in a smoker and cold smoke 4 hours. Raise the smokehouse temp to 125 degrees. Brush fish with maple syrup every 15 minutes until the fish is firm to the touch. Allow to cool to room temp.