Thanks so much for the info!
I need a few of clarifications:
1. I can't follow the amount of water you mix before the cook. You talk about 1 cup and then another 3 cups but you don't use it all. How many cups of water to you mix in for the 10oz of tobacco? You say you follow how wet it gets, so it's not exact, but more or less what is the range?
2. You say you boil the water to melt the salt. How do you mix the tobacco with the salt-water? You pour the tobacco into the boiling water pot or pour the water into the tobacco container. Do you cool down the water before mixing or mix it boiling?
3. After you finish the cook. What exactly do you mean by "let it breath" for two weeks. You keep it in an uncovered container, just open to the air? Out in the open, or inside fridge?
Other than that,
If I want to keep the product in strings and a bit chewy, like Copenhagen long cut, should I cook less than 72 hours?
What do I have to change in the process a lot if you used Dark Air Cured and/or Maryland 609, but no Burley?
I need a few of clarifications:
1. I can't follow the amount of water you mix before the cook. You talk about 1 cup and then another 3 cups but you don't use it all. How many cups of water to you mix in for the 10oz of tobacco? You say you follow how wet it gets, so it's not exact, but more or less what is the range?
2. You say you boil the water to melt the salt. How do you mix the tobacco with the salt-water? You pour the tobacco into the boiling water pot or pour the water into the tobacco container. Do you cool down the water before mixing or mix it boiling?
3. After you finish the cook. What exactly do you mean by "let it breath" for two weeks. You keep it in an uncovered container, just open to the air? Out in the open, or inside fridge?
Other than that,
If I want to keep the product in strings and a bit chewy, like Copenhagen long cut, should I cook less than 72 hours?
What do I have to change in the process a lot if you used Dark Air Cured and/or Maryland 609, but no Burley?