Pardon me? Are you adding hand sanitizer to your tobacco?Purell.
I'm not an enthusiast of emojis, but these two, in sequence, spoke to me.Never mind.
I used a crock pot in an old Refrigerator.ran it at 125 not sure of the Humidity.I'm not an enthusiast of emojis, but these two, in sequence, spoke to me.
I'll take a guess that the mustard greens taste is because this flue-cure variety was air-cured, and not yet kilned.
Some leaf looks and smells great, long before it's ready to be smoked.
Bob
If the 125°F lasted about a month, and the leaf was kept humid (at least slightly flexible), then you've kilned it. Flue curing is an intense, 5 day process that begins with green leaf at about 95°F for two days, then ramps up to 165°F over the next 3 days. Different process. Different result.I used a crock pot in an old Refrigerator.ran it at 125 not sure of the Humidity.
Wouldn't that be Flue curing.
This is Gold Leaf.a Virginia type
Ah didnt let it rest. Was impatient.If the 125°F lasted about a month, and the leaf was kept humid (at least slightly flexible), then you've kilned it. Flue curing is an intense, 5 day process that begins with green leaf at about 95°F for two days, then ramps up to 165°F over the next 3 days. Different process. Different result.
But if your Gold Leaf was fully color-cured before kilning, then was kilned for a month, I would just let it rest for a few weeks.
Bob
Look at my post on fermenting and aging just recently. With last years lemon it was a bitter. My fist pressure method leaving it for a month changed the whole tobacco. When moist in the vapor proof bags putting it on the rad made it taster better. Is the leaf yellow? Does it smell good?