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    You are in: Home / Quick-and-easy / Smoked Oysters and Bacon Recipe
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    Smoked Oysters and Bacon

    Smoked Oysters and Bacon. Photo by Peter J

    1/1 Photo of Smoked Oysters and Bacon

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Peter J's Note:

    This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker.

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    Units: US | Metric

    • 12 oysters, shucked on half shell
    • 1 tablespoon olive oil
    • 50 g bacon
    • 1/4 cup mesquite wood chips


    1. 1
      Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
    2. 2
      Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
    3. 3
      Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.

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    Nutritional Facts for Smoked Oysters and Bacon

    Serving Size: 1 (166 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 208.5
    Calories from Fat 112
    Total Fat 12.4 g
    Saturated Fat 3.1 g
    Cholesterol 83.5 mg
    Sodium 263.1 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 15.6 g

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