this post was submitted on 24 Oct 2023
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This is the way to remove the husk; I do a few hundred pounds like this each year.
Store them indefinitely in the shell, but at least for a few months to cure for best flavor.
For cracking, whop them a couple times on the point of the shell with a hammer on concrete, then flip them upside down and whop once. They usually split in half. Then get a pair of wire clippers and clip the shell diagonally from the bottom to remove the meat. There might be a better way to do this part, but I haven't found it yet.