Dry Smoked Oyster Crackling

• 24 Sydney rock oysters (or other rock oysters)
• 500 g (1 lb 2

Set up a cold smoking apparatus. Shuck the oysters and place the oyster flesh on a perforated tray to fit the smoker. Cold smoke the oysters for 1½ hours. Cut the oysters in half lengthways, put them on a baking tray lined with silicone paper and dry them in a 50°C (120°F) oven, turning occasionally, for about