Hello all,
First off thank you for the wealth of information on here. I have just recently started experimenting with making my own snuff and so far I am pleased with the results, but it’s still not quite where I want it to be. I plan on continuing to experiment and alter my process and ingredients till it’s “perfect” which means I will probably always be tweaking it.
The issue I am trying to work out at the moment is the texture of my snuff. I have made a few batches and I have tried altering the grind from very fine to more of a medium grind, and the cooking method. I have tried the crockpot water bath, and also used a pressure canner. The flavor on both was acceptable, but I did like the aroma from the pressure cooked variant better. The issue I have is the texture. Both have come out feeling somewhat slimy in the mouth, and when you pack it in the can and get a pinch it doesn’t not hold together as well as commercial products. It’s not terribly so, but it’s not as firm as what I am used to commercially. The recipe that I have used so far calls for glycerin and I have played with adding moreof that but it hasn’t seemed to have an effect. I have not yet tried reducing the amount.
I am wondering what would be the most likely culprits for this? Is the amount of water to flour to high? My next batch I plan on adding reducing the water to flour ratio to see if that makes a difference. Or could the cooking temp and time be having an effect on the texture?
I apologize if this is something that has been covered elsewhere, but I briefly searched through the forum and did not see anything that directly caught my eye as an answer, though i did get a few ideas. I appreciate any feedback or guidance you guys may be able to provide.
First off thank you for the wealth of information on here. I have just recently started experimenting with making my own snuff and so far I am pleased with the results, but it’s still not quite where I want it to be. I plan on continuing to experiment and alter my process and ingredients till it’s “perfect” which means I will probably always be tweaking it.
The issue I am trying to work out at the moment is the texture of my snuff. I have made a few batches and I have tried altering the grind from very fine to more of a medium grind, and the cooking method. I have tried the crockpot water bath, and also used a pressure canner. The flavor on both was acceptable, but I did like the aroma from the pressure cooked variant better. The issue I have is the texture. Both have come out feeling somewhat slimy in the mouth, and when you pack it in the can and get a pinch it doesn’t not hold together as well as commercial products. It’s not terribly so, but it’s not as firm as what I am used to commercially. The recipe that I have used so far calls for glycerin and I have played with adding moreof that but it hasn’t seemed to have an effect. I have not yet tried reducing the amount.
I am wondering what would be the most likely culprits for this? Is the amount of water to flour to high? My next batch I plan on adding reducing the water to flour ratio to see if that makes a difference. Or could the cooking temp and time be having an effect on the texture?
I apologize if this is something that has been covered elsewhere, but I briefly searched through the forum and did not see anything that directly caught my eye as an answer, though i did get a few ideas. I appreciate any feedback or guidance you guys may be able to provide.
Thank you for the guidance, and love the book. It's already covered in sticky notes as I jot down notes about what I have tried and want to try in the future.
