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Hark HK0528 Cooking Manual
Also see for HK0521: Owner's manual
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Contents
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4116. SMOKED OYSTERSINGREDIENTSOystersOption – garlic and pepperPreheat your Hark gas smoker to 90°C (195°F) and use a light wood chip like beech.Boil a large pot of water.Remove oysters from their shells and reserve the liquor.COOKINGPlace the oysters into the hot water, stir them in the water so that they blanch evenly for 5-6seconds.Place in the smoker for 25-30 minutes.Once cooled, store the oysters in a clean jar covered with olive oil.Pour the reserved liquor into the jar and if you wish, add some crushed garlic and pepper beforesealing.Store in the refrigerator for up to 2 weeks.17. SMOKED ITALIAN SAUSAGE [BOERWARS]INGREDIENTSBoerwars or Italian sausageOlive oilPreheat your Hark gas smoker to LOW: 105-135°C (220-275°F). Use beech or oak wood chips.Lightly brush the sausages with olive oil (better still, garlic infused olive oil).COOKINGPlace the sausages in the smoker for approximately 1 hour prior to serving. |
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