WillQuantrill
Well-Known Member
This is a variation of a rudimentary recipe I made for Christmas last year. Made a few changes and the results are great! Cut is perfect, salt, flavoring and moisture are perfect. Now the trick is to get the results in a large batch. Very proud of this one as it is 100% leaf grown at home in 2024.
1.4 Oz .8mm shred KY17 Burley
. 6 Oz .8mm shred Small Stock Black Mammoth
2/3 cup distilled water brought to boil in 2 tsp sea salt. Add half salt water to tobacco in initial cooking phase. 24 hrs in crockpot at 175*F. After first 24 hours dump tobacco and stir in 1/2 of remaining salt water. Now I cook 48 hours same temp. Combine 3/16 tsp bakers ammonia, and 1 1/4 top washing soda to leftover salt water blend into slurry and thoroughly mix into tobacco then cook again overnight. Dump into bowl and add 5 drops vegetable Glycerin and 1.5ml Lorann Cinnamon Oil. Cover with coffee filter for initial 72 hours in refrigerator stir then place regular canning jar lid for 4 days, once a week I stir and check moisture. This batch was done cooking on Jan 3 so it has been resting in the fridge for 15 days with periodic stir and let stand.
This method is well known on this forum so I should thank @Copenhagenforever, @squeezyjohn and @wruk53 for passing on their own experiments.
1.5ml of Cinnamon oil was reached in .5ml increments until I got the desired burn.
Hope this helps someone refine their own recipe.
1.4 Oz .8mm shred KY17 Burley
. 6 Oz .8mm shred Small Stock Black Mammoth
2/3 cup distilled water brought to boil in 2 tsp sea salt. Add half salt water to tobacco in initial cooking phase. 24 hrs in crockpot at 175*F. After first 24 hours dump tobacco and stir in 1/2 of remaining salt water. Now I cook 48 hours same temp. Combine 3/16 tsp bakers ammonia, and 1 1/4 top washing soda to leftover salt water blend into slurry and thoroughly mix into tobacco then cook again overnight. Dump into bowl and add 5 drops vegetable Glycerin and 1.5ml Lorann Cinnamon Oil. Cover with coffee filter for initial 72 hours in refrigerator stir then place regular canning jar lid for 4 days, once a week I stir and check moisture. This batch was done cooking on Jan 3 so it has been resting in the fridge for 15 days with periodic stir and let stand.
This method is well known on this forum so I should thank @Copenhagenforever, @squeezyjohn and @wruk53 for passing on their own experiments.
1.5ml of Cinnamon oil was reached in .5ml increments until I got the desired burn.
Hope this helps someone refine their own recipe.
