I'm home growing about 70 perique this year. The info when you guys first started disscussing perique got me real intrigued about it. Perique? The more I learned the more I was intrigued!!These "How to" forums directed toward home growers will likely be responsible for the introduction of new types of perique processed tobacco. The new understanding of the multitude of heirloom varieties will undoubtedly lead to creations like Perique processed Samsun 15 or any of the other types with highly distinctive characteristics. While Perique production might end some day, these boards and others like them will preserve the knowledge of process.
I sure wish I would have saved the video about the Martin farm. The entire process was documented in detail. Endless searches have yielded no returns. Maybe it was too informative, whatever the reason...it's gone.
You might be a REDNECK if?Bob
It is still sitting in the barrel . I have been tempted to open it up . It does smell like manure on top . I just wonder if it is like that all the way through or if the bottom may be different ..
i knew this existed and i thought i even subscribed, but i surely couldnt find it the other day... =/
I've read that as well. When I can figure out how to find BigBonner (Larry - I've gathered from reading on here) and buy some seed/lings; I will grow some white burley on a patch of ground that I've already put composted molasses and dried molasses. I don't know if that will help the fermentation process or speed of of it but it's worth a try. Sure will be a lot of activity below ground surface though!Now I wonder if someone would try a "mini" version of this process with like a 5 gallon bucket and duplicate the lever system and possibly see if the addition of molasses which was grown by the original growers and sometimes suspected of being added to set off the fermintation process also. I will later if I succeed in growing any