Salvaging a gritty schmalzler

You'll need Tick as you go

• The gritty schmalzler
• A tiny bit of fat: shortening, lard, or butter if that's all you have (only if the snuff is completely dry)
• Water

Equipment

Method

1. Step 1 of 5Spread the snuff on a plate or a wide tin and chop it with a butter knife until the clumps are gone and it's smooth.
2. Step 2 of 5If it's completely dry rather than still greasy, mix in a tiny amount of fat, about what sits on the tip of a knife, until it's smooth and even.
3. Step 3 of 5Spread the snuff in a large tin, such as a 25 g Toque tin or a snus tin. Set a bottle cap in the middle, open side up, and fill it almost to the brim with water, a drop at a time.
4. Step 4 of 5Close the tin and leave it alone for a day.
5. Step 5 of 5Next day, take out the cap, stir and chop the snuff, and check it. If it needs more moisture, repeat the water step.

Rest time

A day for each round of moistening.

Notes

Fats with a long shelf life work best. Keep the result in a small schmalzler bottle rather than a tap box unless you'll use it quickly.