100 crayfish (approximately 9lbs)
2.2 gallons of water
15oz or 16oz of coarse salt
2 bottles of lager
10 cubes of sugar
1 large bundle of dill heads
The crayfish should be dispatched humanely by putting 10 to 15 of them at a time into a strainer, before lowering them into a fairly large pot of boiling water – 10 to 15 seconds will do. This also removes most impurities from the crayfish as well as heating them up before they are put into the brine.
Take a large pot.It must hold at least 3.5 gallons of water. Add 16oz of coarse salt if the crayfish are to be eaten within two days. If they are to rest for three or four days, use one ounce less. Then add the beer, sugar and dill, which greatly improve the flavour.
When all the crayfish are in the brine, they must boil for between eight and 12 minutes, depending on their size. Then the crayfish must cool down while still in the brine. Preferably in a cool house – or in a plugged sink with cold water running around the pot.
Hereafter, the crayfish should be kept refrigerated in the brine. After 24 hours, they are ready, but they are best after 48 hours, according to Sigrun. They will keep for three to four days in the fridge.