Thoughts on Pre Alkalizing snus Before cook.

[johnny108]

Interesting you mention a spike in blood pressure, maybe you have high blood pressure normally and should check it up.
I was at a health checkup and asked the nurse to measure blood pressure twice, first normally and a bit later with two gigantic (extra strong) snus under both sides. It was just slightly higher with snus but still within the safe zone.

I have a 2 year old and a 4 year old.
I have normally high blood pressure.
But, an oversized wad of my rustica dip will make the veins on the back of my hand stand out like hose pipe….

 

[HappyHawaiian]

Thanks guys. Well I tried quitting and that's a no go. I couldn't make it a full day without tobacco. I tried a tiny dip of my snus without the licorice root and it wasn't a problem, and that one has double the alkalizer at 4%. So now I'm mixing in small amounts of the licorice root snus into the other one and will be taking tiny dips until I get used to it.

I still don't know if it's the licorice root or too much nicotine availability, since I seem to be able to handle really small dips. So I know for sure the dip size makes a big difference, unknown as of yet whether the licorice is a problem for me.

Good news is I can tolerate tiny dips. In the future I'll just make un alkalized snus with no additives other than salt and water.

 

[manfisher]

Personally I only alkalize before the cook. It greatly reduces the amount of time needed to age before it’s usable and it reduces the amount of ammonia released. It also just gives the nicotine release a much cleaner feel than post cook alk.

 

[plantdude]

Personally I've not noticed a huge difference adding alkalizer before or after cooking. The only thing I have noticed is that if I add sodium carbonate prior to cooking it seems to be harder on my caning lids.

 

[deluxestogie]

if I add sodium carbonate prior to cooking it seems to be harder on my caning lids.

I worry that the wear and tear on the alkali-exposed lids means that your snus is absorbing the plating metals.

Bob

 

[plantdude]

I worry that the wear and tear on the alkali-exposed lids means that your snus is absorbing the plating metals.

Bob

I agree, it also cuts down on how many times the lids can be reused.

 

[adamziegler]

Those of you who have used an alkalizer up front before the pasteurization... Does you snus still have an ammonia aroma after it's done cooking?

I started to batch the other night and expected some levels of ammonia after mixing in the alkalizer but didn't smell anything. I have stirred up the batch a couple times over the past day and still don't really catch any wiff of ammonia.

 

[wruk53]

Those of you who have used an alkalizer up front before the pasteurization... Does you snus still have an ammonia aroma after it's done cooking?

No. I don't open a sealed jar until a few weeks after the cook. I suspect that any noxious fumes created, gradually escape unnoticed during the 48-hour cook. Not sure about the science of this though.

 

[HappyHawaiian]

Those of you who have used an alkalizer up front before the pasteurization... Does you snus still have an ammonia aroma after it's done cooking?

I started to batch the other night and expected some levels of ammonia after mixing in the alkalizer but didn't smell anything. I have stirred up the batch a couple times over the past day and still don't really catch any wiff of ammonia.

I don't think you should get an ammonia smell after cook when you pre alkalize. I do it all the time now, it's faster and easier. And you should be able to use your snus right away, I do without issue. I cook in the Instant Pot. High pressure for 4 or 5 hours. Snus is in an open bowl uncovered but packed well so it doesn't get too much extra water from the steam.

 

[HappyHawaiian]

Those of you who have used an alkalizer up front before the pasteurization... Does you snus still have an ammonia aroma after it's done cooking?

I started to batch the other night and expected some levels of ammonia after mixing in the alkalizer but didn't smell anything. I have stirred up the batch a couple times over the past day and still don't really catch any wiff of ammonia.

Try a small pinch now and see how it is. I've read other comments on other forums that pre alkalizing there's no need to let it rest for weeks. It should be ready to use right after the cook. I could be wrong, but let me know how yours is. I use mine right after the cook, no resting, but maybe I got used to it and I use only 2 grams of alkalizer per 100 grams of tobacco flour. I'm stepping that up to 4 grams now.

 

[adamziegler]

Try a small pinch now

I will when I am done. I actually kind of like that hint of ammonia that lingers several weeks after post-alkalizing, but this is an experiment and new experience.

I am just surprised not to get any ammonia release on the initial mix like I do on a late mix.

 

[Anders A]

Anyone have any thoughts on what's the difference between alkalizing snus before the cook or after the cook?

I stumbled across a Reddit post where the person said he always alkalizes his snus before pasturizing. Most recipes in the snuff snus and chew book say to alkalize after cooking. But there are a couple that do it before.

I think it would be simpler and save time to mix salt and alkalizer in the water, mix it with the tobacco flour and cook it. One recipe even says to add the humectant into the water prior to cook.

Is there a downside to that? There's so many recipes in that book it's quite overwhelming. But I like the idea of mixing everything together prior to cooking, not sure if that's bad or not. I'm not sure if that would change the chemical reaction or not.

Hi. I have been baking snus for almost 15 years, and until about a year ago I mixed in the sodium carbonate, either after 24 hours, or after 36 hours when the snus was finished baking. But for about a year now I have been mixing it in from the beginning, i.e. before I start baking the snus. I don't notice any difference in the taste, but as you write, it is easier and one less step in the process. I can add that I always bake my snus in the oven.

/Anders

 

[HappyHawaiian]

I will when I am done. I actually kind of like that hint of ammonia that lingers several weeks after post-alkalizing, but this is an experiment and new experience.

I am just surprised not to get any ammonia release on the initial mix like I do on a late mix.

One thing you could do is add some essential oil that you like, or a flavoring oil and then you'd have any scent and flavor you want. I wish I knew the science of it myself, but it seems to work out ok for me. I'm new to snus making so not sure how homemade snuff is supposed to taste or smell. I just know I'm not getting nicotine withdrawals and it tastes ok so it must be alright. Pre alkalizing is much easier and faster for me, so I'm sticking with it unless I find out it's a bad idea based on the science of it.

 

[HappyHawaiian]

Hi. I have been baking snus for almost 15 years, and until about a year ago I mixed in the sodium carbonate, either after 24 hours, or after 36 hours when the snus was finished baking. But for about a year now I have been mixing it in from the beginning, i.e. before I start baking the snus. I don't notice any difference in the taste, but as you write, it is easier and one less step in the process. I can add that I always bake my snus in the oven.

/Anders

I wish I could try baking it in the oven to see the difference from pressure cooking. Where I live electricity is quite expensive so the thought of leaving the oven on for 24 to 36 hours is pretty financially scary. Pressure cooker is much faster and I think it uses less electricity. Not sure, haven't gotten my electric bill yet, since I started cooking snus.

 

[Anders A]

I wish I could try baking it in the oven to see the difference from pressure cooking. Where I live electricity is quite expensive so the thought of leaving the oven on for 24 to 36 hours is pretty financially scary. Pressure cooker is much faster and I think it uses less electricity. Not sure, haven't gotten my electric bill yet, since I started cooking snus.

Last year I measured how much "electricity" was consumed during a 36 hour bake, and it was surprisingly little. I don't remember exactly, but I think it was about 5 kilowatt hours (don't know if the translation is correct), the cost for me would be about 5 SEK (about 0.5 USD)

 

[HappyHawaiian]

Last year I measured how much electricity was consumed during a 36 hour bake, and it was surprisingly little. I don't remember exactly, but I think it was about 5 kilowatt hours (don't know if the translation is correct), the cost for me would be about 5 SEK (about 0.5 USD)

Ahh ok, I haven't looked up a baking recipe yet, it must be at low temperature so it uses little power. I'd have to do the math. Why did you settle on baking? Is it better than other methods? You're from Sweden and been doing it for 15 years so you know your stuff.

 

[Anders A]

Ahh ok, I haven't looked up a baking recipe yet, it must be at low temperature so it uses little power. I'd have to do the math. Why did you settle on baking? Is it better than other methods? You're from Sweden and been doing it for 15 years so you know your stuff.

Well, I started baking in the oven about 15 years ago, and have continued to do so for convenience reasons as I am happy with the results. The disadvantage for many may be that it can smell quite a bit when baking in the oven, something I don't have a problem with as I bake in my workshop out in the barn But you can put the jars in a roasting bag, so I don't think there will be any smell.

 

[HappyHawaiian]

Well, I started baking in the oven about 15 years ago, and have continued to do so for convenience reasons as I am happy with the results. The disadvantage for many may be that it can smell quite a bit when baking in the oven, something I don't have a problem with as I bake in my workshop out in the barn But you can put the jars in a roasting bag, so I don't think there will be any smell.

Thanks Anders, that's good to know. Even using the Instant Pot pressure cooker, the smell is pretty strong, especially after opening it. And the smell lingers for a day or two after cooking. I don't mind the smell though, it makes me happy I made more snus. I just wish I could meet someone in person that makes their own so I can try theirs and learn more. For smokers there's hookah bars, and cigar lounges, but no social gathering places for snus and chew that I know of. Meeting other people that chew, or dip is pretty rare where I live. Then again people that grow their own tobacco is even more rare here in the city.

 

[plantdude]

"Meeting other people that chew, or dip is pretty rare where I live. Then again people that grow their own tobacco is even more rare here in the city."

No kidding, as a California native the best thing I ever did was move out of that crazy state 30 years ago. Every time I go back to visit relatives (the few that haven't left yet) it reaffirms how glad I am I no longer live there. Nice climate, but it has truly become the state of fruits and nuts.

Sharing a spitune with 15 other people would probably not be that much fun if you were sitting near it anyways

Snus/chew is pretty forgiving, find what works for you and go with it. Personally I find chewing tobacco to be better about 5-7 days after cooking regardless of whether the alkalizer is added before or after. There are are lots of different recipes out there though and every person has their own preferences.

 

[HappyHawaiian]

"Meeting other people that chew, or dip is pretty rare where I live. Then again people that grow their own tobacco is even more rare here in the city."

No kidding, as a California native the best thing I ever did was move out of that crazy state 30 years ago. Every time I go back to visit relatives (the few that haven't left yet) it reaffirms how glad I am I no longer live there. Nice climate, but it has truly become the state of fruits and nuts.

Sharing a spitune with 15 other people would probably not be that much fun if you were sitting near it anyways

Snus/chew is pretty forgiving, find what works for you and go with it. Personally I find chewing tobacco to be better about 5-7 days after cooking regardless of whether the alkalizer is added before or after. There are are lots of different recipes out there though and every person has their own preferences.

Hehe, if I could give you two "likes" I would, I'm not from here. Growing up all my friends in high school dipped so that's how I started. It was a whole lot of dipping, drinking, and rock and roll.

I'm starting to figure that out. It doesn't really matter much what blend of leaves I use or how I make it. I can't really tell much of a difference. I've been dipping for 40 years so I can't taste much of anything anymore at my age. I can't really smell much either.

I just ordered 6 pounds of unsorted low grade leaves and I'll try that out for the first time when I get it. It's so much cheaper than buying the pristine good stuff. I figure if I can't tell the difference no sense paying double for the leaves. As long as it's not moldy I'll be happy.