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bob_kemp

Anyone Have Chew or Dip Recipes?

Hi --

 I have run into a lot of peolpe interested in growing their own tobacco who chew it and want recipes.

I've searched the web and haven't found any. I'm specifically looking for recipes that clone modern commercial brands along with instructions to make them.

Anyone have any recipes for Redman, etc?  Or dip - Copenhagen?

Bob
fatrip

why no posts in here? I have been looking around and it isn't very easy finding info on this topic. for the most part I have found one basic recipe.
You take apple juice and biol it down in a pan 4-5 time as to get a thicker darker juice. then add molasses and possibly some whiskey. then turn off heat and mix in tobacco. I didn't find any quantities so no idea how much of each I guess it is off to experimenting. any one else incite would be much appreciated.
Dan

Chaw

Here are some that I came across from a poster on my old forum:

A couple of more traditional recipes: For my favorite chew I use un-pasteurized Apple Cider, since that is easy to get to in Oblivion County. But I have found in my travels that lots of other fruits work well and can make your chew more interesting... Just cover the bottom of a large skillet with the juice and let her boil.

Not too much!! When it boils down you should pour in some more and repeat until get a juice that is missing a lot of its water and is the essence of the fruit juice. When you get there you only need enough to cover the bottom with a skim of juice (not deep at all). Then add a couple of tablespoons of molasses. Homemade black strap molasses is the best. Get the best molasses anyway.

Now stir this for a moment and kill the heat leaving the mixture really HOT! Start stirring in tobacco until the leaf is about the wetness you desire. I don't cook the stuff but it is important for the heat to thin the molasses and drive the juices into the leaf. I think it does a world of good to let the finished product set in the skillet for hours and evaporate some more. OH! I do throw a few shakes of salt and some of Pappy’s Elixir into the juice and molasses before I add the leaf.

- Buford

You go into the woods (or wherever) and find a good stout sassafras log that is at least 4 inches in diameter. You hollow out the wood from one side, making look like a log boat. (Optional – at this point you can char the inside if you want more of a smoky flavor.)

You compact several tobacco leaves into the hollow of the log. Pour on top of the tobacco either molasses or honey mixed with peach brandy or hard apple cider (4 T. molasses to 1 t. brandy or 2 t. hard cider). Fashion a wooden plug for the piece of beech wood. Let it sit for 4-6 months while the honey or molasses and the tobacco leaf ferment. That produces chewing tobacco.

I keep six of ‘em going all of the time, since one batch lasts me about a month.


This is a slightly different of the first one in my previous post and also covers making a form of twist. Re: Chewing Tobacco-recipes? Glad too give you my
recipe. I do not let quantities play into my batches too much. It is
all sort of generally this and that and always comes out good. I use
fermented tobacco. For years my dad and I used unfermented tobacco and
thought that was alright. But then free makes a lot of things
right.Well fermented tobacco is very tasty plain. My favorite
thing is using a fruit juice as a casing. For example peach juice
right out of the can, cherries, wine, apples. Cherry is just awesome
and we live in a region where cherries are plentiful. Therefore, for
this example I will go with apple juice. For a sweetener you can try
brown sugar,honey,molasses etc. We will use molasses today and the
country store stuff ; no name brand; is remarkably better. A pinch of
salt brings everything together. Now for the process and this is
simple.If this doesn't sound simple something is wrong. The whole home
tobacco thing is common sense and use what you have. The goal is
always not to spend any money. Using the largest fry pan in the
kitchen pour in a skim deep quantity of apple cider and boil. When the
stuff is boiled away some, pour in some more and boil it off again. I
keep this up 4 or 5 rounds and the liquid gets richer with the loss of
water and turns dark gold. It thickens some but not like a syrup. It
is still pretty thin.And the depth of the juice in the pan is never
more than a skim that covers the bottom. When you are satisfied the
juice has come closer to the essence of the apple add a couple shakes
of salt and 2 to 5 tablespoons of molasses. The total time so far is
perhaps 10 minutes. Using a wooden spoon I stir in tobacco until
the juices are soaked up and a very definite tacky feel comes to the
leaves like it is drying out. I turn the heat off by the way, stirring
in leaves immediately. The heat drives the flavors into instead of on
the tobacco. I do not cook the tobacco. When it doesn't dry out for me
quickly I leave it in the pan for a while, even overnite.Please
understand the leaf never is supposed to dry out but it should get
tacky. It is like the molasses has taken over and it is stickier than
it is wet. While the stuff is hot keep rolling it around and picking
it up and the steam will just roll off it. Believe me, writing this
description is much harder than the actual process. You cannot screw
it up. Guaranteed. You are done. Total time 15 minutes. The
quantity of tobacco is about enough to fill a sandwich bag being about
as large as a mans fist. You should sample it right away as to
experience the disappointment that comes with it. It improves
remarkably in just a few days. If you prefer this wet, pouch type of
tobacco store it in the fridge. It keeps well for a few weeks. There
is a better way. My home grown is fermented with the main stems
removed. So my brews consist of long strands equal to half of a
leaf.When the aforementioned process is complete I lay these out and
twist into ropes about three feet long. Roll these up tightly in some
cloth. ( No dyes, Perfumes) (Old sheets work, White Shirts). Then
assuming this thing is 3 ft long fold 8 or 10 inches over and continue
folding until the rope is a more compact flattened coil. Now wrap
twine very tightly around this thing from end to end like a noose.
Don't open it for at least a month. When you get the hang of things
you can make these up for months in advance. Store them in cool dark
places like you would cigars. They keep well outdoors in some full
shade place in the winter when the humidity is high.Don't let the sun
shine on them nor let the rain on them. I have never had one of these
mold. As a closing note, the dark green varieties make the finest
chewing tobacco. Luck, Michael
This is a slightly different of the first one in my previous post and also covers making a form of twist. Re: Chewing Tobacco-recipes? Glad too give you my
recipe. I do not let quantities play into my batches too much. It is
all sort of generally this and that and always comes out good. I use
fermented tobacco. For years my dad and I used unfermented tobacco and
thought that was alright. But then free makes a lot of things
right.Well fermented tobacco is very tasty plain. My favorite
thing is using a fruit juice as a casing. For example peach juice
right out of the can, cherries, wine, apples. Cherry is just awesome
and we live in a region where cherries are plentiful. Therefore, for
this example I will go with apple juice. For a sweetener you can try
brown sugar,honey,molasses etc. We will use molasses today and the
country store stuff ; no name brand; is remarkably better. A pinch of
salt brings everything together. Now for the process and this is
simple.If this doesn't sound simple something is wrong. The whole home
tobacco thing is common sense and use what you have. The goal is
always not to spend any money. Using the largest fry pan in the
kitchen pour in a skim deep quantity of apple cider and boil. When the
stuff is boiled away some, pour in some more and boil it off again. I
keep this up 4 or 5 rounds and the liquid gets richer with the loss of
water and turns dark gold. It thickens some but not like a syrup. It
is still pretty thin.And the depth of the juice in the pan is never
more than a skim that covers the bottom. When you are satisfied the
juice has come closer to the essence of the apple add a couple shakes
of salt and 2 to 5 tablespoons of molasses. The total time so far is
perhaps 10 minutes. Using a wooden spoon I stir in tobacco until
the juices are soaked up and a very definite tacky feel comes to the
leaves like it is drying out. I turn the heat off by the way, stirring
in leaves immediately. The heat drives the flavors into instead of on
the tobacco. I do not cook the tobacco. When it doesn't dry out for me
quickly I leave it in the pan for a while, even overnite.Please
understand the leaf never is supposed to dry out but it should get
tacky. It is like the molasses has taken over and it is stickier than
it is wet. While the stuff is hot keep rolling it around and picking
it up and the steam will just roll off it. Believe me, writing this
description is much harder than the actual process. You cannot screw
it up. Guaranteed. You are done. Total time 15 minutes. The
quantity of tobacco is about enough to fill a sandwich bag being about
as large as a mans fist. You should sample it right away as to
experience the disappointment that comes with it. It improves
remarkably in just a few days. If you prefer this wet, pouch type of
tobacco store it in the fridge. It keeps well for a few weeks. There
is a better way. My home grown is fermented with the main stems
removed. So my brews consist of long strands equal to half of a
leaf.When the aforementioned process is complete I lay these out and
twist into ropes about three feet long. Roll these up tightly in some
cloth. ( No dyes, Perfumes) (Old sheets work, White Shirts). Then
assuming this thing is 3 ft long fold 8 or 10 inches over and continue
folding until the rope is a more compact flattened coil. Now wrap
twine very tightly around this thing from end to end like a noose.
Don't open it for at least a month. When you get the hang of things
you can make these up for months in advance. Store them in cool dark
places like you would cigars. They keep well outdoors in some full
shade place in the winter when the humidity is high.Don't let the sun
shine on them nor let the rain on them. I have never had one of these
mold. As a closing note, the dark green varieties make the finest
chewing tobacco. Luck, Michael

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