I tried to make Perique this year but it turned into a "tobacco pickle". I was expecting a higher pH but instead I got lactic acid fermentation of the tobacco leaves so pH is lower, acidic. Probably because of oxygen dificiency. I guess Perique process is not totally anaerobic, needs some oxygen. Some "pickled" leaves are dried and I'm not very inclined to try them. Any ideas ?
I have the post above in another thread about Perique but I think a new thread is better to discuss it.
New to making Perique so I need some help about it.
Approx. one and a half month ago I primed my first leaves and they color cured poorly, not totally green but not very good. So I decided to try to make Perique with them. A mix of Orientals, more than 10 varieties. They were pressed in a glass jar and had half day direct sunlight. I couldn't air them out well and yesterday I take the leaves out. The smell was absolutely pickle like, very pungent. Smells like a mix of acetic and lactic acid. The color of the leaves were dark brown, not black. I dried out small amount of leaves and now they smell like chicken manure which I can't associate with regular Perique smell. I smoked small amount of it, very smooth and refreshing but burns poorly. Very low amount of nicotine, probably because of the Oriental leaves.
Now, rest of the leaves are aired out but still in high case. They got darker, almost black, and smell is more sweet, a little fruity and less acrid but still have a touch of chicken manure smell. I packed them again as a carrot with a rope.
Now, the questions;
- How do you determine that your Perique is ready ? Is it all about the time or just smell ? Is the heavy "pickle smell" (while it's wet) means the Perique is ready or should it smell different ?
- 1.5 months may not be enough for making Perique but may higher temps. cause quicker process ? (the jar was under direct sunlight for half day)
- The leaves got darker and smell got better when they had fresh air (oxygen), may be oxidation. I think Perique process is a mix of aerobic and anaerobic process. Do you think Perique process is totally anaerobic ?
- I'm planning to continue the Perique process with the carrot form. For drying it out slowly. What do you think ?