Acrylic Plug Press : The Visible Plug

[KroBar]

Had a sturdy 3" Acrylic pipe lying around. Needed something to make a press form





After I pressed the plug in the tall one (with a 2 ton arbor press) I transferred it to the shorter "holding cells".
I made the steel one so I can put it in the oven under pressure (no idea if that'll make a difference or not).
The Steel one was baked under pressure at F265 for an hour, and the "Visible" plug was removed, wrapped in parchment paper, cooked the same, and put back in the tube (it softened and separated some while cooking).
They both had been under pressure for a few days now.
I'll let them sit overnight, then take them out tomorrow and leave them to age and dry some on their own for as long as I can hold off messing with them,
Though I might have to sample a little from each straight off for "Scientific" purposes, to see if the method of "toasting" made any difference (dry vs wet).
Will report back.
The third will remain uncooked for a while (ideally 6 months or so).
Maybe I oughta make a 4th that never gets cooked... as a "control"?
Just to see how it ages.

 

[KroBar]

inconclusive results so far. They're both great, but they may need some more toasting.
The No pressure toasting (then repress) seems to be a great dryness. It was smokeable right off the bat.
The Toasted Under Pressure puck was a little moister.
Not wet, but I'm mildly concerned about mold, and the smoke was a little wet to give a fair assessment.
Tasted a little more Cigar-ey than Sweet, Salty, Spicy, but again, too moist to be fair.
I might toast it Not Under Pressure a little more, I'm just feeling lazy about having to press it again.
I feel like a few days in open air might dry it right where it wants to be.
3-4 days from pressing to pulling, now I just have to let them alone for a few months.
Might make another to smoke while I'm waiting
Got a piece of the No Pressure Toast in my cheek. Not much for chewing, so I don't have much reference, but I don't hate it.

 

[KroBar]

I decided they weren't toasted enough, AND I want them drier for storing.
Figured they didn't toast thoroughly, because there was too much moisture.
Tossed'em back in at F260 til they dried out and got that toasty smell (a couple hours). They feel like puff pastry now.
An observation : the one I had cooked under pressure held it's compression way better. The other one rose like a biscuit from a can.
I'm thinking I'll rehydrate them a little, then press and cook (under pressure) the one that rose and separated.