← All recipes
Salted, slow-cooked snuff
From Juxtaposer on the Snuffhouse forum, 2010
A snus method adapted to darken and salt an old Bruton snuff, aiming at something like a black rappee.
0 of 3 steps done
You'll need Tick as you go
Equipment
Measuring spoonsFor recipes written in teaspoons and tablespoons, and for quick additions such as salt or ground spices.Mixing bowlFor stirring liquids into ground tobacco and letting it sit while it takes up moisture.OvenFor drying leaf before grinding and toasting tobacco, and for drying scenting ingredients such as orange peel.Airtight jarsFor resting snuff while it develops, and for storing it afterwards.
Method
Rest time
Judge it after five days.
Tasting notes
Moist, black and pleasant-smelling after five days, though it smelled bad while cooking. It came out a little salty.
Notes
The original post doesn't say how long it cooked. Whether sodium carbonate would finish it is untested.