Whole Leaf Tobacco

fred cured the second try

bonehead

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i am trying to fire cure tobacco for the second time. the only thing i figured out last year is i don't know what i am doing. if i threw that much smoke at food it would be unpalitable but the tobacco was weak. i am going to fire the smoker up to many times to be good and see what happens this year. tips and such will be appreciated. tom
 

Brown Thumb

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It takes forever. Low heat 125 I read somewhere and lots of wood.
Mine is starting to oil up per say. But i ran out of wood chips. I have to throw some oak and maple thru the wood chipper this weekend. Mabey some pear too.
 

RidgeRunner

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OK, thanks for clearing that up for me :confused:. Musta missed something somewhere.
 

FmGrowit

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Just talked to the guy I get my KFC from and he said he fires his barns for a month or longer non-stop..."it depends on how long it takes to finish the leaf". He said the barn temperatures are at least 130° and up to 200°. He said the higher the temperature the better the finish is on the leaf...the smoke won't stick on the leaf in colder temperatures and higher temperatures will make a shiny leaf.
 

bonehead

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i kept the temp lower than 115 f and thought i was doing good. i guess i have a new target to shoot for. today is all rain so mabe tomorrow will be day 2.
 

deluxestogie

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If you'll look at my discussion of making Latakia, the method for fire-cured (non-Latakia) is similar. The woods used are different, and you definitely don't want to add the condiments I discuss, when making non-Latakia.

http://fairtradetobacco.com/threads/5016-Making-Latakia-at-Home

For Latakia, I used primarily pine and cedar, which are not the taste you want for fire-cured (Kentucky-style).

I have fire-cured various leaf with:
  • hickory
  • maple
  • apple
  • oak
By firing up the smoker two or three times a day, my average completion time is in the range of 3+ weeks. The pure hickory run and the pure apple run came out the tastiest.

Bob
 

ArizonaDave

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Just talked to the guy I get my KFC from and he said he fires his barns for a month or longer non-stop..."it depends on how long it takes to finish the leaf". He said the barn temperatures are at least 130° and up to 200°. He said the higher the temperature the better the finish is on the leaf...the smoke won't stick on the leaf in colder temperatures and higher temperatures will make a shiny leaf.
Good to hear! I just ordered some wrapper yesterday evening, really looking forward to getting this one! It's been a long time since I've had fire-cured in a Cigar, and am hoping it's just enough to add to my fall "Campfire" smokes.
 

DGBAMA

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Good to hear! I just ordered some wrapper yesterday evening, really looking forward to getting this one! It's been a long time since I've had fire-cured in a Cigar, and am hoping it's just enough to add to my fall "Campfire" smokes.
Have not tried it in cigar yet, but it is definitely a campfire steak and potato kind of flavor/aroma. I think you will like it. Start small, it can be overbearing.
 

ArizonaDave

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If you'll look at my discussion of making Latakia, the method for fire-cured (non-Latakia) is similar. The woods used are different, and you definitely don't want to add the condiments I discuss, when making non-Latakia.

http://fairtradetobacco.com/threads/5016-Making-Latakia-at-Home

For Latakia, I used primarily pine and cedar, which are not the taste you want for fire-cured (Kentucky-style).

I have fire-cured various leaf with:
  • hickory
  • maple
  • apple
  • oak
By firing up the smoker two or three times a day, my average completion time is in the range of 3+ weeks. The pure hickory run and the pure apple run came out the tastiest.

Bob
I bet cherry wood would work too.
 
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