Pork Belly
Moderator
Brine:
1 Cup Kosher Salt
1/2 Cup Old Bay Seasoning
1Cup Brown Sugar
1/2 Cup Sugar
1 Quart Water
1 Teaspoon Pink Salt
Combine Brine ingredients heat to dissolve salts and sugars, cool until ready to use.
I used the above recipe to brine; 1 pound pealed de-vained shrimp, two pounds bay scallops, 1.5 pints of shelled Oysters for 30 minutes.
Shrimp and excess scallops were put on bamboo skewers, oysters and remaining scallops were spread on a perforated grill pan.
I wanted to get a good volume of smoke quickly so I used apple wood chips. About half of the chips were soaked for 20 minutes in water then drained. I ran the smoker for 30 minutes at 140 then will ramp it to 250 for another 30 then check their status I will post updated pictures when they are done.
Overall I am very happy with the results, the brine was the right strength and length of time, on average. The large oysters were perfect the smaller ones seemed a bit salty. I guess they absorb faster than the other meats. Doing the combination of meat was an experiment of smoking times. Better results could be had by sticking to one type and size. I put good olive oil on the scallops and oysters when they were still hot. Let me know what you think.
1 Cup Kosher Salt
1/2 Cup Old Bay Seasoning
1Cup Brown Sugar
1/2 Cup Sugar
1 Quart Water
1 Teaspoon Pink Salt
Combine Brine ingredients heat to dissolve salts and sugars, cool until ready to use.
I used the above recipe to brine; 1 pound pealed de-vained shrimp, two pounds bay scallops, 1.5 pints of shelled Oysters for 30 minutes.
Shrimp and excess scallops were put on bamboo skewers, oysters and remaining scallops were spread on a perforated grill pan.
I wanted to get a good volume of smoke quickly so I used apple wood chips. About half of the chips were soaked for 20 minutes in water then drained. I ran the smoker for 30 minutes at 140 then will ramp it to 250 for another 30 then check their status I will post updated pictures when they are done.
Overall I am very happy with the results, the brine was the right strength and length of time, on average. The large oysters were perfect the smaller ones seemed a bit salty. I guess they absorb faster than the other meats. Doing the combination of meat was an experiment of smoking times. Better results could be had by sticking to one type and size. I put good olive oil on the scallops and oysters when they were still hot. Let me know what you think.
