Boiled Peanuts - Matt and Ted Lee Style
1 1/2 cups salt, plus more to taste
Using a 3-gallon stockpot, dissolve 1/2 cup of the salt into 2 gallon of water. Soak the peanuts overnight (8 hours) in the salty water. use a dinner plate to subdue peanuts that wish to float.
The next day, discard the water and fill the pot with 2 gallons of fresh water and the remaining cup of salt. Cover the pot, turn the heat to a boil, then reduce to medium-low and cook at a low boil for 4 to 8 hours. Add water in 2 cup increments to maintain the same level until peanuts are soft.
After 3 hours of boiling, pull out a peanut to sample its saltiness and softness. After it cools open up the hull and take out the kernels. If they're too salt, ladle out some of the brine, replacing it with an equal amount of fresh water. If not salty enough, add salt in 1/4-cup increments. Turn off heat for a while to allow peanuts to absorb salt. Afterward, continue the low boiling for another 2 to 4 hours, taking an hourly sample to make sure peanuts are getting soft and as salty as you wish. If seeking extreme softness, 12 hours of boiling may be required.
Cut off heat when the peanuts have cooked to your satisfaction. Allow an hour of cooling, then drain and serve immediately, or refrigerate for as long as 7 days. Peanuts will keep for several months in the freezer.