wruk53
Well-Known Member
Started a batch of Snus this morning. I used 400 grams of SSBM flour, 260 grams of water and 24 grams of salt. I'll cook it for 30 hours at 176F, then alkalize with 24g of sodium carbonate mixed with about 100g of water and cook another 12 hours at the same temperature. After that, it's into the fridge for aging/degassing for at least 2 weeks. At that point, after tasting, I may or may not add some mulethi powder to counteract any bitterness, if needed. Then it will be divided up into 3 ounce batches, put in ziplock snack bags, wrapped in foil and frozen.
The tobacco was from my spring crop, it was kilned for 6 weeks and smells fantastic. I have high hopes for this batch. I'll post results in a few weeks.
The tobacco was from my spring crop, it was kilned for 6 weeks and smells fantastic. I have high hopes for this batch. I'll post results in a few weeks.