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Fermented Longhorn fine-cut snuff
From Guanxi88 on the Snuffhouse forum, 2009
Longhorn fine-cut has an odd taste when sniffed straight from the tin. A short, warm ferment fixes it.
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Equipment
OvenFor drying leaf before grinding and toasting tobacco, and for drying scenting ingredients such as orange peel.Mortar and pestleFor grinding small amounts by hand, crushing salt and alkalis to a fine dust, and working scent or moisture evenly into snuff.Airtight jarsFor resting snuff while it develops, and for storing it afterwards.GlovesFor handling alkalis such as sodium carbonate (soda ash), potash and slaked lime.
Method
Rest time
About 8 hours in the heat, then air-drying.
Tasting notes
No odd taste after the ferment. Pleasant, like a slightly stronger Garrett scotch.
Notes
The post doesn't give the amount of tobacco or how long it spent in the oven. Wear gloves when you handle the potassium bicarbonate.