The way I make my Swedish snus

[POGreen]

This is how I make 5.5 Ibs of ''Swedish Snus '' :

2.2 Ibs baccypowder ( I use a meatgrinder http://i1357.photobucket.com/albums/q75 ... 89a9c4.jpg to grind my leaves

1.7637oz to 3.5274oz of Saline

1.2 Liters OR 2.5361US pt lqd of water

Heat the water up in a saucepan or such to lukewarm , take the pan of the hotplate and pour the saline into the water and dissolve it by stiring it til' the water is clear.

Have the powder in a bucket and pour the lukewarm water+dissolved saline over the powder and mix'em together with your hands or a spoon ( if it's too hot) MIX VERY WELL !

Now , you sholuld have 2 plasticboxes with a lid on'em to put the mixed baccypowder in

Take a little at a time and give the powder a light pack all the way to the top. MIND YOU , NO HOLES IN THE LID !

Make sure the boxes can take 200 F in the owen ! Or use something else instead , like this

or this

and cover it with for examlple plastic wrap

THE OWEN SHOULD BE HEATED UP TO 194 F BEFORE YOU PUT THE BOX IN IT !

Now keep it in there at 194 F for 24 hours

Heat up 1.4794US pt lqd of water in your saucepan to lukewarm , take the pan of the hotplate and pour 1.7637oz - 3.5274oz of sodium , dissolve it by stiring til' clear.

DO THIS OUTSIDE !

Take out the box or dish from the owen , make the bucket ready ( witch you cleaned after the first go ) pour the baccy' into the bucket and the water/sodium over the bacco and mix with a spoon .

You'll be greatly rewarded if you mix it very well.

Take the new baccymix and put it in the boxes or dishes, cover it and get it back in the owen at 194 F for another 12 hours.

Take it out from the owen and let it cool of with THE LID ON , when its cooled of and is abput roomtemperature you should store it in the fridge.

The longer you keep it in the fridge , the better.
Refering to the above recipe , beware of using too much of the sodium as it very much can have affects on your gum.

Rather use a strong tobacco instead of using too much sodium.

I have used both a swedish type of VA called Alida together with Rustica .

Rustica is great for snuff , thats my opinion.

I would stay in the lower regions and see how it all turns out.The leaves are yummy....

Thats about it , hope you understand the language !

I'm open to questions , Per-Ola in Sweden

 

[deluxestogie]

Thanks for the recipe. It would help if you could clarify what you mean by "sodium." Sodium is a soft metal that bursts into flame when exposed to water. Perhaps you mean a salt of sodium, such as sodium chloride (table salt), sodium bicarbonate (baking soda), or sodium carbonate (washing soda)? "Saline" implies a solution of sodium chloride.

Bob

 

[squeezyjohn]

Knowing the standard recipe - saline means a weak salt brine - usually 6-10 grams of dry salt per 100g of tobacco dissolved in between 100 and 160 ml of water (it depends on how absorbant the tobacco is)

The sodium is sodium carbonate (washing soda) traditionally.

The key is the amounts which POGreen doesn't tell us. Using some Rustica along with a more normal leaf is a good way of making the snus stronger without having to add too much "sodium" - if using regular tobacco, a stronger snus can be made by having more alkali in the mix to freebase the nicotine.

 

[NRustica]

Is this for dipping or sniffing?

 

[squeezyjohn]

It's basically the Swedish version of dip.

 

[POGreen]

Hi there all !

In my language it is called : Natriumkabonat
Looked it up on a tranlationsite and it seems to me like in english it's called : Alkali or sodium carbonate.
Guess the translation I sort of made for the saline , should be sodium chloride instead.
As for the amounts of the both ingridients , using 2.2 pounds og grinded leafs is 50 grams of each.
I mix Rustica baccy' and tabacum as they dry ready to grind.So far this year I have no Rustica ready to grind.

All the best from POGreen in Sweden

 

[POGreen]

50 grams would be the same as 1.7637oz