boiling peanuts question - chackbay related

Seems like a lot of seasoning. I generally do 2-3 lbs in my pressure cooker and use 2 cups of salt for that much. Not sure about the chackbay. Enough water to cover. I put them in there the night before and put a plate on top of them to let them soak. Pressure cooker for about 30 minutes then take it off the heat and set it outside until the pressure drops. They don’t turn out mushy from boiling a long time. Still have a little crunch to them.

how come?

I love Chackbay.

3 cups of Chackbay to one pound of peanuts is overkill x10.

I fill the water to cover by4-5 inches and salt until its a little saltier than I want the peanuts to taste like..

Boil all day..

Drink beers

Profit?

quote:

---

- how much powder should I use? 3 cups?

---

If you’re using Chackbay, go with the BOFA rule with peanuts.

quote:

---

I was experimenting with boiling peanuts in my crockpot last year. Put in on low and cook approximately 24 hours.

---

I can't imagine the stink that would leave in the house. I only use my pressure cooker for peanuts. Much faster result and not hours and hours of smelling them cook. Not that it is a bad smell, but it lingers for a day.

My best batch ever -
3 lbs Green peanuts
3/4 cup Chackbay
1/4 cup salt
3 - tablespoons liquid crab boil
6 - hrs crock on high
10- hrs crock pot on low

quote:

---

? I usually use LA Fish Fry dry boil package, FWIW.

---

I don't think I know what that is.

Had about a 30 lb sack of peanuts. Used a whole jar of zatarain's crab boil powder and a small bottle of liquid crab boil. Didn't add any extra salt and they came out a tad too salty.

If I had to do it again I'd use less powder and more liquid.