Smokin Harley
Well-Known Member
Finally got a Round Tuit . hahaha. After almost 4 months ,I finally got to pressing and slicing up BigBonner's Perique sample. I'm not sure what I was waiting for . I suppose I wanted to guinea pig my leaf first to make sure I was doing it correctly.
So, I had this cake of perique pressed up overnight. This morning after my errands I decided to sit down and have the little Partagas Havana on the porch then it hit me, to get to cutting this perique so I can test it by mixing a little (one or two bowl pinch sample) with my unflavored cavendish ...and soon. I get the cake laid out on the board and with chaveta in hand I cut it lengthwise once, then ribbon cut the rest short way as thin as possible .Ends up about 1/8" more or less. The whole time I'm working at it , I get the aroma of it . Its strange , weird and then after trying to place the aroma I come up with this (keep in mind my olfactory isn't normal) I get the strange aroma of salty venison , wild game MEAT ! I know ,I know , its weird, I'm weird. I can totally understand now even though I haven't lit any up yet but it gives the "salt and savory(aka- umami)" to at least to my nose. I've smelled many things that came up either sour(acidic) salty, sweet, bitter ...but this, savory ...in tobacco?
It actually made my mouth water while I was hovered over it while cutting it up . The smell brought back memories of butchering after successful deer hunts .
BigBonner, again I apologize that its taken me so long to get to this point but thank you again for it because I realize how labor intensive it had to be plus time waiting for it to get done. As soon as it becomes smoking case, I will surely give it an honest test session.
So, I had this cake of perique pressed up overnight. This morning after my errands I decided to sit down and have the little Partagas Havana on the porch then it hit me, to get to cutting this perique so I can test it by mixing a little (one or two bowl pinch sample) with my unflavored cavendish ...and soon. I get the cake laid out on the board and with chaveta in hand I cut it lengthwise once, then ribbon cut the rest short way as thin as possible .Ends up about 1/8" more or less. The whole time I'm working at it , I get the aroma of it . Its strange , weird and then after trying to place the aroma I come up with this (keep in mind my olfactory isn't normal) I get the strange aroma of salty venison , wild game MEAT ! I know ,I know , its weird, I'm weird. I can totally understand now even though I haven't lit any up yet but it gives the "salt and savory(aka- umami)" to at least to my nose. I've smelled many things that came up either sour(acidic) salty, sweet, bitter ...but this, savory ...in tobacco?
It actually made my mouth water while I was hovered over it while cutting it up . The smell brought back memories of butchering after successful deer hunts .
BigBonner, again I apologize that its taken me so long to get to this point but thank you again for it because I realize how labor intensive it had to be plus time waiting for it to get done. As soon as it becomes smoking case, I will surely give it an honest test session.