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Small Stalk Black Mammoth Snus

wruk53

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Jul 14, 2020
Messages
235
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93
Location
Naples. Fl
Started a batch of Snus this morning. I used 400 grams of SSBM flour, 260 grams of water and 24 grams of salt. I'll cook it for 30 hours at 176F, then alkalize with 24g of sodium carbonate mixed with about 100g of water and cook another 12 hours at the same temperature. After that, it's into the fridge for aging/degassing for at least 2 weeks. At that point, after tasting, I may or may not add some mulethi powder to counteract any bitterness, if needed. Then it will be divided up into 3 ounce batches, put in ziplock snack bags, wrapped in foil and frozen.

The tobacco was from my spring crop, it was kilned for 6 weeks and smells fantastic. I have high hopes for this batch. I'll post results in a few weeks.
 

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wruk53

Well-Known Member
Joined
Jul 14, 2020
Messages
235
Points
93
Location
Naples. Fl
Unpacked my snus this morning for aging. Total cook time was about 44 hours. It takes about 2 to 3 weeks in the fridge before it reaches its peak taste and smoothness. I alkalized it yesterday at 6PM and it gave off the nose burning, eye watering fumes that indicate high nicotine content. Now, it's just a matter of waiting.
 

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wruk53

Well-Known Member
Joined
Jul 14, 2020
Messages
235
Points
93
Location
Naples. Fl
My Snus has been in the fridge for 13 days now. I've been sampling it for the last few days. The nicotine content is high. It has a spicy sort of taste and is very bitter. I had to add quite a bit of mulethi powder to offset the bitterness. The SSBM is one that definitely needs to be blended with a milder variety. It's usable though, as is. Next time I'll try a 50/50 blend of SSBM/Shirazi. Some of the bitterness may be because of the high Nic content. Alkaloids are generally bitter.
 
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