Easy snus/dip recipe

[MazikD]

When I thought about smokeless tobacco, my smoking experience was about 30 years, in my youth, I had the experience of using Asian tobacco such as naswar, at the same time any kind of chewing tobacco was banned in my country, I did not have time to try either American chewing tobacco or European chewing tobacco.
I have tried almost all the snus and american chewing tobacco recipes on this site and found that they didn't work for me. I see no reason to cook snus/dip according to the recipes described here, since heating tobacco or shag over 50 degrees Celsius, the material loses a large amount of nicotine, and the taste of tobacco/rustica changes not for the better. IMHO, the best recipe I have come up with is a combination of Indian and Pakistani chewing tobacco.
My goal is to completely move away from cigarettes and switch to snus, pipes and cigars.
I grow my own tobacco and rustica. I make pipe and cigarette blends, I want to learn how to roll cigars, I plan to plant two or three varieties of cigar varieties of tobacco this year.
The photo shows two types of tobacco, loose aka dip / snus and in the form of a dough, I don’t see the point in high-temperature processing of tobacco or rustica.
I cook batches for a maximum of two or three weeks, and store in the refrigerator.

 

[loui loui]

Do you want to share the recipe?

 

[MazikD]

It's simple, you need fermented tobacco, burley can not be fermented, a few months of resting and the tobacco is ready, if virgin varieties or cigars, then fermentation is necessary, but not critical. I don't feementing rustic.
In the case of a loose recipe, I cut the tobacco/rustic leaf on a tobacco cutter, some water, found lime + sodium carbonate + potassium carbonate in appropriate proportions, the amount depends on the strength of the tobacco/rustic, flavors can be added
I grind everything in a mortar to a very tough dough, then I knead everything with my hands and it turns out like this:

Further, it is necessary that the tobacco be aired at room temperature for one day and can be consumed.
The recipe for doughy tobacco, I will write later, as soon as I have access to a personal computer
..

 

[deluxestogie]

heating tobacco or shag over 50 degrees Celsius, the material loses a large amount of nicotine

The effect that you notice from heating the tobacco is not reduction of nicotine, but a decrease in the pH (increase in the acidity). This reduces the absorption of nicotine from the mouth. Many smokeless recipes add an alkaline compound to remedy this.

burley can not be fermented

Burley can be fermented. All tobacco can be fermented. It is the same process that occurs during aging, but the speed of the process depends on the conditions.

Bob

 

[MazikD]

The effect that you notice from heating the tobacco is not reduction of nicotine, but a decrease in the pH (increase in the acidity). This reduces the absorption of nicotine from the mouth. Many smokeless recipes add an alkaline compound to remedy this.

Burley can be fermented. All tobacco can be fermented. It is the same process that occurs during aging, but the speed of the process depends on the conditions.

Bob

In fact, everything is very simple, as I do, I smoke this or that fermented or unfermented tobacco, which I try in cigarettes or in a pipe and, accordingly, I observe persistence. And if, for example, I cook rustic according to a Swedish recipe, (heating to 80 - 95 degrees Celsius for more than 8 hours with a humidity level of more than 50% of the mass of tobacco).

The level of nicotine is reduced to a minimum value.

You can check for yourself if you dry the snus and try smoking it after cooking.

 

[loui loui]

It's simple, you need fermented tobacco, burley can not be fermented, a few months of resting and the tobacco is ready, if virgin varieties or cigars, then fermentation is necessary, but not critical. I don't feementing rustic.
In the case of a loose recipe, I cut the tobacco/rustic leaf on a tobacco cutter, some water, found lime + sodium carbonate + potassium carbonate in appropriate proportions, the amount depends on the strength of the tobacco/rustic, flavors can be added
I grind everything in a mortar to a very tough dough, then I knead everything with my hands and it turns out like this:
View attachment 44885
Further, it is necessary that the tobacco be aired at room temperature for one day and can be consumed.
The recipe for doughy tobacco, I will write later, as soon as I have access to a personal computer
..

I am not sure if I understand you, I am interested in your snus.
You grind it and mix your ingredients but you don't ferment it, you just let it sit and air one day in room temperature?
Do you grind fermented tobacco or is your snus unfermented?

In the old times people fermented the snus during several months but today we pasteurise it instead because the fermentation process produce nitrosamines that can cause cancer.

 

[deluxestogie]

The level of nicotine is reduced to a minimum value.

...the level that you absorb from the smoke. Cooking does not reduce nicotine content of the tobacco.

Bob