In my experience a snus made almost entirely of flue cured virginia does have a bit of an insipid, almost green, taste ... this is not caused by failing to grind the leaves when they were fully dry - the only reason I stipulated to make sure the leaf was crispy dry before grinding is that it makes the process easier and the snus-flour finer. I don't know what temperature you used to cook - but I find that if the snus is under-cooked you get a lack of richness in the flavour too.There is just enough room to float a 3 cup glass canning jar in the breadmaker pan.
Since the temperatures involved are below boiling, I assume no pressures are created that would break the jar.
I am fairly certain that the 10amp relay built into the W1209 controller would handle a crock pot as well.
My first batch of snus has been aging a week. I used 5 parts Virginia to 1 part Burley for this blend.
I may have made a mistake, and did not completely dry the leaves before grinding.
The taste is not horrible and the nicotine is certainly present. However the aroma leaves a bit to be desired.
It does not have the rich scent of commercial snus, it is more of a 'green', raw scent.
Does completely drying the leaves and rehydrating during snus making alter the scent profile in anyone's experience?