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Started By
Message
Spinoff thread....Why use salt in a crawfish boil?
Posted on 4/6/22 at 8:23 am
Posted on 4/6/22 at 8:23 am
you guys that use salt.... why? the powder should be plenty salty.... I add maybe a half a cup at the beginning just to help get a rolling boil but some of ya'll are talking about 5 lbs.... not judging... I just would like to hear your reasoning... maybe I'm missing something important.
11
Posted on 4/6/22 at 8:26 am to ElDawgHawg
People that use salt aren't using seasoning tubs that have a lot of salt already... for the most part 
Posted on 4/6/22 at 8:31 am to ElDawgHawg
There was a time before pre-mixed seasonings and people would add the salt, cayenne, etc... seperately
I don't see anyone adding much salt anymore outside of what comes in the store bought mixes.
I don't see anyone adding much salt anymore outside of what comes in the store bought mixes.
Posted on 4/6/22 at 8:39 am to ElDawgHawg
Most of the salt being bought is for people who believe in purging
Posted on 4/6/22 at 8:43 am to LNCHBOX
quote:
People that use salt aren't using seasoning tubs that have a lot of salt already
correct. if using the seasoning mix then no salt is required. I do not use it. I use liquid boil and bags, so salt is required as those do not have salt in them. I mix my own powder seasoning rather than than the tubs
This post was edited on 4/6/22 at 8:46 am
Posted on 4/6/22 at 8:46 am to ElDawgHawg
Because people like to think they have to jazz up their crawfish boil to make theirs the best ever. You can boil crawfish using 1,000 combinations of seasoning and 90% of them are going to be good. Yet everyone likes to think there’s one special secret way.
Posted on 4/6/22 at 8:52 am to ElDawgHawg
I only add salt after the first batch.
Posted on 4/6/22 at 8:54 am to PerplenGold
good answers so far... makes sense that you needed salt before all the pre-mixed stuff. Didn't think about that.
Posted on 4/6/22 at 8:58 am to SixthAndBarone
quote:
Because people like to think they have to jazz up their crawfish boil to make theirs the best ever. You can boil crawfish using 1,000 combinations of seasoning and 90% of them are going to be good. Yet everyone likes to think there’s one special secret way.
you just said all of this about.... salt
"What you doing, honey?"
"Putting salt on the steak"
"STOP JAZZING IT UP!!!!"
"What you doing, honey?"
"Putting salt in the corn"
"STOP JAZZING IT UP!!!!"
Delete your account
Posted on 4/6/22 at 8:58 am to Midget Death Squad
Because it doesn’t stop at salt.
Posted on 4/6/22 at 9:01 am to SixthAndBarone
quote:
You can boil crawfish using 1,000 combinations of seasoning and 90% of them are going to be good.
Not sure I'd go this high. Go to any crawfish cook off and i think you will find more than 10% of the entrants to be not good.
Posted on 4/6/22 at 9:01 am to SixthAndBarone
the OP literally asked about salt. You answered about salt
Posted on 4/6/22 at 9:07 am to LNCHBOX
quote:
Not sure I'd go this high. Go to any crawfish cook off and i think you will find more than 10% of the entrants to be not good.
This is fair. I think due to the popularity of tub seasoning we have seen crawfish become very standard flavored. Prior to this there were more variations between boils. While I do agree some people get out of control with trying to make theirs special (someone posted a video of some dude using 5 different bottles of juices and shite), for the most part people just want to make theirs a bit different than the standard. Yes most will still be good, but they don't all have to be the same.
Posted on 4/6/22 at 9:53 am to ElDawgHawg
Because there are other variables that premixed bags do not account for; the size of your pot and amount of water you use. Larger pots and more water may benefit from added salt, cayenne, etc. Sure, you could just add a little more seasoning from another bag of premix, but mortons salt and cayenne can get the job done for half the price. And added salt or cayenne may be beneficial for other applications other than your average backyard boil, but that's classified
Posted on 4/6/22 at 11:05 am to ElDawgHawg
You’re not factoring in soak time and how much it varies from person to person. If you soak for 30-45 minutes, then yes, no salt may be needed. I add a box and a half of salt, but only soak for 15 minutes.
Posted on 4/6/22 at 11:59 am to SlickRick55
I soak for 30 so I guess that's why I've never felt the need for a bunch of extra salt.
Posted on 4/6/22 at 9:49 pm to Midget Death Squad
quote:
correct. if using the seasoning mix then no salt is required. I do not use it. I use liquid boil and bags, so salt is required as those do not have salt in them. I mix my own powder seasoning rather than than the tubs
Yeah but 5 lbs for a sack?? For reference Cajunland “tub” has 290 mg of sodium. You're adding like 2.3 MILLION mg. How is that even remotely equivocal?
You’re killing people dude. 
Posted on 4/7/22 at 4:40 am to SlickRick55
quote:
You’re not factoring in soak time and how much it varies from person to person. If you soak for 30-45 minutes, then yes, no salt may be needed. I add a box and a half of salt, but only soak for 15 minutes.
You may be on to something here. I soak for 20-30. Don't use salt (except for what's already in Cajunland). Boil till they float, soak till they sink.
Posted on 4/7/22 at 7:55 am to Havoc
I see you brought your ignorance to this thread as well
Posted on 4/7/22 at 9:51 am to Midget Death Squad
quote:
I see you brought your ignorance to this thread as well
You suggest adding 5 lbs of salt to a sack boil and I politely question that with facts and I’m ignorant?
“Don’t dare question mah burl, boy!”
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