Today, I opened a fresh, vacuum-sealed bag of WLT Perique. I dried half of it for pipe blending. The other half, still soggy-fresh, went into a Mason jar. That jar, along with 3 other jars of tobacco, is currently cooking in a hot water bath (~190°F). I haven't the slightest idea what Cavendish cooking will do to Perique. The cooking process is similar to one approach used to cook snus.The next time I cook a selection of tobaccos into Cavendish, I will include a jar of St. James Parish perique, and see how it changes.
Fascinating experiment. I hope you try a piece.see if it makes me puke
The pasteurization process reduces nitrosamines, which upset your stomach. There’s also no or little drip I guess partly because of putting it in your upper lip. Another difference is that Snus is very finely ground, you want even a good percentage of tobacco dust in there. I believe American dip is always coarser.Fascinating experiment. I hope you try a piece.
The first time I tried dip when I was like 14 I puked. What causes that, nicotine overload? Or something to do with microbes? I ask because as far as I can tell, the only difference between dip (you have to spit or you will surely puke) and snus (no spitting required) is that snus is pasteurized, apparently rendering it non-pukular.