What kind of leaf do you use?
I use Whole Leaf from WLT.com ... Burley and Cigar varieties mostly but have made a few using Flue Cured too.
How do you prepare it? Tools needed and supplies needed?
Food processor, coffee grinder, mortar and pestle, various sizes of sieves (EZ-Strainer fits 5 gallon buckets)
Can this be completed in a day or more time?
Initial grinding and sauce making in a day ... several weeks to months sitting / fermenting time.
What flavoring do you use and where do you get it? How do you store it?
I either make my own sauces / reductions or buy food grade extracts ... if I can't eat it I don't use it.
Here's an example: 2 cups Double Fermented Soy sauce, 2 heaping TBSP's of Dark Molasses, 1 Tsp Black Walnut Extract, Fennel seeds, Dark Roasted Coffee.
Heat the mixture to a simmer and continue slowly until it thickens slightly.
Pour the sauce through the finely ground coffee and strain.
Apply this to your shredded leaf enough to completely wet it but not dripping wet.
Place the mix into a press (I use a 6 ton shop press) for 3-5 days.
Remove from the press, dry enough for first milling and then jar for at least 3 weeks.
Grind and sieve to desired micron (400 for a coarse and moist blend, 200 for fine and dry)
Either toast or re-hydrate and back into jars.
