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<blockquote data-quote="EGarner" data-source="post: 507115" data-attributes="member: 2760"><p>How long are you trying to store them live? Generally I would have them in a sac laying on top ice with something to separate them. That was you do not suffer any loss from direct contact with the ice. We purge them for an hour with salt after you have culled the dead from the group. Zataran's powder is good but a bit salty, they also make a liquid version that is excellent. The cooking times are going to vary with the size of potatoes, corn, and sausage. you would start with potatoes first since that are always going to take the longest. There are different way to cook the bugs some people like to boil them and then let them soak up the spice. I do not as unfortunately in my experience makes the tails stick to the shell. We get the water to a rolling boil and cook the bugs for 7 mins and the tails slip rt out when you pinch them. That is assuming that your cooker can get the water back to a boil in that time frame. We then pull them and put them into a cooler where we shake the Louisiana seasoning onto the outside of the bugs. </p><p></p><p>There are many other ways to get a great product but I have found this to work for us every time.</p></blockquote><p></p>
[QUOTE="EGarner, post: 507115, member: 2760"] How long are you trying to store them live? Generally I would have them in a sac laying on top ice with something to separate them. That was you do not suffer any loss from direct contact with the ice. We purge them for an hour with salt after you have culled the dead from the group. Zataran's powder is good but a bit salty, they also make a liquid version that is excellent. The cooking times are going to vary with the size of potatoes, corn, and sausage. you would start with potatoes first since that are always going to take the longest. There are different way to cook the bugs some people like to boil them and then let them soak up the spice. I do not as unfortunately in my experience makes the tails stick to the shell. We get the water to a rolling boil and cook the bugs for 7 mins and the tails slip rt out when you pinch them. That is assuming that your cooker can get the water back to a boil in that time frame. We then pull them and put them into a cooler where we shake the Louisiana seasoning onto the outside of the bugs. There are many other ways to get a great product but I have found this to work for us every time. [/QUOTE]
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