Howdy yall: @Maurer1227

[Maurer1227]

Howdy yall, names Marc, from Texas. Wanting to make my own dip, mostly cause I’m a conspiracy theorist and when the government crashes I’m gonna need nicotine still. So for the information I have found her has been very helpful and informative so thank you to everyone here for yalls posts.

 

[deluxestogie]

Welcome to the forum. Scan through the topics in our Index of Key Forum Threads, linked in the menu bar.

Bob

 

[johnny108]

Welcome to the forum.
Were you looking to copy a commercial dip, or come up with your own blend?
This forum will have everything you need to know, along with this book:

Snuff, Snus and Chew: a recipe book

Snuff, Snus and Chew: a recipe book edited by Robert C.A. Goff Front cover The FTT "Smokeless" forum is challenging to navigate. In August of 2022, I took on the task of collecting its Smokeless recipes for a dedicated book, not expecting the project to require more than a couple of months...

fairtradetobacco.com

I’m a big fan of dark air cured, and even straight Rustica dip.
And yes, being able to produce tobacco after societal collapse is a useful skill to have.

 

[Maurer1227]

Welcome to the forum.
Were you looking to copy a commercial dip, or come up with your own blend?
This forum will have everything you need to know, along with this book:

Snuff, Snus and Chew: a recipe book

Snuff, Snus and Chew: a recipe book edited by Robert C.A. Goff Front cover The FTT "Smokeless" forum is challenging to navigate. In August of 2022, I took on the task of collecting its Smokeless recipes for a dedicated book, not expecting the project to require more than a couple of months...

fairtradetobacco.com

I’m a big fan of dark air cured, and even straight Rustica dip.
And yes, being able to produce tobacco after societal collapse is a useful skill to have.

I’m very partial to Copenhagen souther blend but I would like it to be a long cut

 

[ProZachJ]

Howdy from a fellow Texan.

 

[WillQuantrill]

Welcome to the neighborhood from Missouri. I have been trying to crack the code (or get real close) to Cope Natural which in these forums would be referred to as "moist snuff" or "dip". I say that because it's easy to get confused in the vernacular with smokeless. But if I were going to try and replicate Southern Blend, I would make adjustments from the following recipe thst I have found very useful.
fairtradetobacco.com/threads/its-gold.7083/

 

[Alpine]

Welcome to FTT

pier

 

[Knucklehead]

Welcome. Thank you for joining us.

 

[Maurer1227]

Welcome to the neighborhood from Missouri. I have been trying to crack the code (or get real close) to Cope Natural which in these forums would be referred to as "moist snuff" or "dip". I say that because it's easy to get confused in the vernacular with smokeless. But if I were going to try and replicate Southern Blend, I would make adjustments from the following recipe thst I have found very useful.
fairtradetobacco.com/threads/its-gold.7083/

So now I’m wondering can I speed up the “fermentation process” by boiling it on the stovetop

 

[johnny108]

Swedish dip (snus) is cooked over 1-3 days around 90C (below a boil), often in a slow cooker, or a specially made oven, and this is said to give good flavors. Even without kilning the leaf, first.
I haven’t tried for that long of a time, but it’s said to give a good flavor, and it does stop the production of carcinogens in their stuff.

Snus makers are trying to get into the US market now, and they have a lot of scientific studies to back up their claims of lower cancer rates- especially compared to American dip/chew.

I’ve either kilned my leaf, or settled for heavy flavorings to hide off tastes from green leaf. I haven’t tried taking unkilned leaf, and slow cooking it for a few days to see what the flavor is like, but it’s definitely worth a try.

 

[WillQuantrill]

I have only ever "cooked" my dip at 170-175*F in a crackpot, so I'm not sure what kind of results you would get at the higher temperature. But all of the leaf I use has already been fermented in my kiln or comes that way purchased from WLT. There are quite a few recipes in the Smokeless forum that have experimented with different techniques.