markvendra
Member
Hello people, I'm Marco, a long time pipe smoker and cigar smoker (of those silly italian ones called Toscani).
In recent months I started to make my own pipe tobacco, mainly because market supply is shrinking and traditional "simple" tobacco is disappearing to due low demand and higher legal constraints on makers (ie traceability).
I use only Orange/Lemon Virginia leaf made in the south eastern of Europe. I do think they are air cured but i'm not sure how to tell the difference.
Here I am because I want to share some thoughts and get some advice on navy rolls or twist or whatever is it called.
My process is as follow:
• fast steam cooking and destemming
• spray of casing made of 100 water, 20/30 ml of liquor (whisky, rum, grappa), 5 ml propylene glycol, 1 tsp brown sugar
• make a twist and tied it up with a packer's knot and let it mature for a few months.
• after the cut i put the rolls in an oven or under the sun to dry up and "sanitize"
There are some thoughts I want you to ask:
• best thickness of the twist
• do you put a cloth? sometimes i've used oven paper for that
• use only liquer and not water. I ask this because i find the moisture level very high even after months
• how to have a fine cut? i cannot get thin slice, it seems always to expand
thank you
MV
In recent months I started to make my own pipe tobacco, mainly because market supply is shrinking and traditional "simple" tobacco is disappearing to due low demand and higher legal constraints on makers (ie traceability).
I use only Orange/Lemon Virginia leaf made in the south eastern of Europe. I do think they are air cured but i'm not sure how to tell the difference.
Here I am because I want to share some thoughts and get some advice on navy rolls or twist or whatever is it called.
My process is as follow:
• fast steam cooking and destemming
• spray of casing made of 100 water, 20/30 ml of liquor (whisky, rum, grappa), 5 ml propylene glycol, 1 tsp brown sugar
• make a twist and tied it up with a packer's knot and let it mature for a few months.
• after the cut i put the rolls in an oven or under the sun to dry up and "sanitize"
There are some thoughts I want you to ask:
• best thickness of the twist
• do you put a cloth? sometimes i've used oven paper for that
• use only liquer and not water. I ask this because i find the moisture level very high even after months
• how to have a fine cut? i cannot get thin slice, it seems always to expand
thank you
MV