October 5: Rocky Mountain Oyster Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoked Rocky Mountain Oysters
Categories: Beef, Offal, Spices, Herbs
Yield: 6 servings

6 Testicles; fresh or frozen

MMMMM--------------------------MARINADE-------------------------------
1 qt Water
90 g Salt
10 1/2 g Pink curing salt
2 tb Pickling spice
2 c Dark brown sugar
2 Dried bay leaves

Combine the water, salt, pickling spice, brown sugar,
bay leaves and pink salt and bring to a boil to
dissolve. Chill the brine. Trim the testicles of their
outer sheath if attached (you may or may not have to,
depending on your supplier).

Put the testicles in the brine, ensuring they're
completely covered, then refrigerate.

After 4 days, bring a pot of water to a simmer, turn off
the heat, add the testicles and allow to sit in the hot
water for 10 minutes for small testicles like from lamb
or deer, or 15 minutes for beef, then remove and chill
in cold water.

The idea here is to gently cook them so you can remove
the membrane, but not with so much heat that it bursts,
which ruins the attractive egg shape.

Remove the testicles from the water, dry with a paper
towel, then, using a sharp paring knife, carefully
remove the inner membrane to reveal the inner meat. It
will be soft and flubbery. If you have time, allow the
peeled testicle(s) to sit uncovered in the fridge for a
few hours or overnight before smoking, to help for a
nice smoky skin, or pellicle.

Transfer the testicles to a pan, put in the smoker, and
smoke the testicles at 225 degrees until an internal
temperature of 150oF/66oC, and no higher. This is
roughly 1.5 hours. Then chill, uncovered, to form a
pellicle.

The smoked "oysters" are now ready to serve, and will
keep refrigerated for 4 days. Serve with crackers,
mustard, pickles and cold cuts.

NOTES: Double marinated testiclesIf you really want to
go the extra mile, try this. Add a few crushed herbs, a
dried bay leaf or two, and a smashed clove of garlic,
some hot chili, or other seasonings to some oil--enough
to cover the testicles. It doesn't have to be fancy oil,
whatever you have is fine. heat the oil and aromatics
until simmering, then chill completely. Slice the smoked
testicles 4 inch or so thick, then pour the cooled,
aromatic oil over them and let them sit for another day.
Excellent on a sandwich.

SMOKED & FRIED: If you like fried rocky mountain
oysters, you're in luck. Since the testicles are
naturally, err, juicy, they keep a really moist texture
and can be breaded and fried after smoking. Now say
smoked fried balls five times fast.

By: Alan Bergo

MAKES: 6 servings

RECIPE FROM: https://foragerchef.com

Uncle Dirty Dave's Kitchen

MMMMM

... Beer is the recommended wine pairing with roo... because of the hops.
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