Any tips on making salted maize used by TH?

In reply to Post #1
I believe it's not just salt

In reply to Post #2
You're right, it's Maize as well.

In reply to Post #3
And a bucket.

In reply to Post #4
You've all missed a very important bit... Water.

Seriously, I would soak and boil as for normal maize, allow a time for fermentation say 48 hours, then add the salt. Add the salt too early and it might slow the fermentation.

In reply to Post #5
Thanks mate

In reply to Post #1
I soak it for 5 days but at least 24hr more the better plus it cooks faster.
I cook it some some of it pops like pop corn,turn heat off cover with lid and leave to further cook and cool,then add the rock salt once it's cooled off
Keep topping the water up.
Liquid dries slightly but this will have a blue mould under the lid. The longer you leave it the better but usually 6 months.
Still pukka

In reply to Post #2
You're right. It's a liquid you can find in supermarkets. I have bought and tried probably all of the ones I can think of. I do think I have it now though.

In reply to Post #8
TH is known for liking a well know seasoning liquid...

No need to brag

In reply to Post #9
Any chance of sharing that little gem?

In reply to Post #11
Pretty sure it's Maggi?

In reply to Post #12
Maggi is what I have gone with now after trying all sorts. Braggs is similar.
I need to find the hot version of maggi but can't get it locally.

Do you put the maggi seasoning in after cooking or whilst soaking ?

In reply to Post #14
To soak then a bit more to cook in. I retain the liquid to use next time and try to reuse it over and over.

No idea if that's the right way and no idea if it's making any difference to catch rates either tbh