Smokeless Long term "rest" and its effect.

[WillQuantrill]

Hello Fellas! Had a question I was hoping could be fielded my some more experienced dip chefs as I'm on my 5th batch of homemade. Over the many threads I have read "resting" is sparsely addressed. What I mean by "resting" would be the cold storage period after a cook.
Has anyone experimented with longer time periods of cold storage and flavor development?
If so, was the container (jar in my case) sealed?
From what I understand much like other tobacco products, the flavor of dip "matures" the longer it is stored refrigerated but not frozen. I let mine "gas off" for 2 weeks then seal it refrigerated a couple more to tame the ammonia but can't help but be curious, what could develop as time goes on. I cannot recall where the thread is that I read US commercial dip rests for extended periods of time.
As I'm currently still tweaking a couple recipes in small batch 12 Oz jars I may cook a jar of my best "natural" thus far and forget about it in the cheese drawer for a year. If I do I will document and post results.

 

[wruk53]

I've been making my own snus for a few years now and here are some of my findings and guesses about aging after cooking. I've sampled my product at 3 days, 1 week, 2 weeks and beyond. Within the first 10 days or so, it doesn't taste nor smell very good generally. After that it gets better up to a peak at about 3/4 weeks. When you fill your can and carry it around in your pocket for a few days, it seems to get even better. I wouldn't want to store it without freezing for much longer than that to avoid the risk of spoilage/drying out, unless preservatives are used. When the product is alkalized, it goes through a chemical process that takes time to fully complete and it won't taste good until it does complete. At least that's my understanding. I've never seen a scientific paper describing the exact process, so I don't know if this helps or not.

 

[WillQuantrill]

It does, thank you for the reply. I will say you are 100% correct on the first 2 weeks. Ha, my first batch I couldn't help but sample after a week "for science", hit my sinuses and flavor buds like a full litter box of rock salt with the ever so subtle undertone of Copenhagen. In this case I am only concerned with the "natural" blend since flavorings would mask any tobacco maturation.