I'm not sure if he's going to taste those groundhogs or not
New Turkey Roaster 19.99 Yea!!
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Brown Thumb
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I will pass on the groundhog taste testing. But I am told they are good a guy used to trap them from my rock rows for chow.
Just tried some out. Not what I was expecting. Very mellow. No throat hit. Ok nic not a lot but noticeable.
Actually hard to describe. Bland but in a good way. It does need something tho. Still steaming.
Just tried some out. Not what I was expecting. Very mellow. No throat hit. Ok nic not a lot but noticeable.
Actually hard to describe. Bland but in a good way. It does need something tho. Still steaming.
Mad Oshea
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WELL??? It should have been in a press by now. How dark did it get? And the smell? ......
OH NO! Jitterbugdude- I think He got a bad groundhog? Or grounded for gettin the last of the Wifes vanilla?
OH NO! Jitterbugdude- I think He got a bad groundhog? Or grounded for gettin the last of the Wifes vanilla?
Mad Oshea
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You scared Me for a min. That looks good. Cavendish is for blending. Try it with a little Latakia in it as well. When You press it, Fold it up to fit the blocks. It only take 50 or 60 lbs. to do the job. Then You shave it from the end (slice) with a shaveta or sharp knife. I use a carpet razor. I slice Mine at 1/8th or so wide, then cross cut that to the chunk size to blend for My pipe. I think, not to small (so i don't suck it in the stem and clog it up) And not to large ( so it will blend and stay lit better) shake it out and bring out of case 70% humid. Will do it. I would press it now due to how it looks to Me. It will darkenup even more after it is cut and dried out some. Now that batch will last You a very long time! Great job buddy!
Brown Thumb
Well-Known Member
It got darker after drying it . Has a faint sweet smell.
I have never smoked it before but just did some reading up on it And it sounds about how it should taste. Just lacking in caseings. I am going to let it dry out a little and press it.
I have never smoked it before but just did some reading up on it And it sounds about how it should taste. Just lacking in caseings. I am going to let it dry out a little and press it.
Mad Oshea
Taking a break
Press it first, then shave it befor You dry it. You will be far more happy that way with the out come. Bring it to mid. to mid low case. Desertpipe can probably help You on the blend You are looking for. He is a tobacconist here with a pipe club. Did it have the vanilla aroma to it?
Brown Thumb
Well-Known Member
A slight hint, it needed some more I think, But then again my sniffer and taste buds are shot.
I just put them under my portable press but it has no pressure gauge.
I just put them under my portable press but it has no pressure gauge.
Mad Oshea
Taking a break
OH yes it doe's, YOUR BACK. I realy like to put alot of vanilla in Mine. I just love the smell when it burns. Tast great as well without the nasty bite. My pipes have no filters. (all but one) I like the windows on Your green house BT. Nice set up. I was going to add an idea for You to think on. Get a stainless mesh strainer for the kitchen and turn it over, then smash it down to the size that fits the cooker?
Nice project. The strength, flavor and nicotine hit are dependent on the variety of tobacco used.
Do be cautious about the moisture content. I've found that Cavendish is difficult to fully dry. You've got about 2 to 3 days to get it dried, before risking a serious bout of mold.
If you press first, then you'll have to slice it all, in order to allow the flake or shred to dry down. You can mostly dry it first, then press it, and the press cake will last a bit longer. Keep in mind that commercial Cavendish is loaded with humectants, flavorings (that's where the "vanilla" comes from) and anti-fungal compounds. You won't be able to maintain a soft, squishy, commercial feel to un-doctored Cavendish without it molding.
Bob
Do be cautious about the moisture content. I've found that Cavendish is difficult to fully dry. You've got about 2 to 3 days to get it dried, before risking a serious bout of mold.
If you press first, then you'll have to slice it all, in order to allow the flake or shred to dry down. You can mostly dry it first, then press it, and the press cake will last a bit longer. Keep in mind that commercial Cavendish is loaded with humectants, flavorings (that's where the "vanilla" comes from) and anti-fungal compounds. You won't be able to maintain a soft, squishy, commercial feel to un-doctored Cavendish without it molding.
Bob
Brown Thumb
Well-Known Member
Thanks for the input Bob. I am very Good at growing Mold this year.
Brown Thumb
Well-Known Member
Should I leave it under the bricks longer, like overnight. Or Slice it up tonight in a couple of hours.
Brown Thumb
Well-Known Member
I took it out of the bricks And shaved it the best I could due to I only had tempered glass to do it on. I did not want to blow that glass up so I went easy on it.I hit the pipe tonight and I was Suprised at the changes over a few hrs. I nuked the first leaves to dry them. This stuff is Good. Next Rum, Vanilla and Burley."
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Mad Oshea
Taking a break
I told You. LOL press. then cut. Great tast! You can rope or navy roll it as well. The idea is to get the water out and keep the mold from the baccy. A twist is good as well. Keep it away from foil. The foil will change the whole product- even in an hr. Use a canning jar! And over night will work. Funny how You went from ROAST to Cavendish LOL Did the wife say You are with the rest of Us NUTS? I will pm You on a way to can it. the last one was pulled due to safety I think. It is not un safe. and You will like it. Good job on going the mile. If You use Rum- Go clear, And with the vanilla and add two tablespoons of the vanilla next time on the amount You made on Your Post. I give You 10 stars on this one buddy. Mad-------------
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