Most "Natural/Healthy" snuff.

I know this may seem ridiculous, but I was curious what snuff might be the most “natural.” I’m not talking about natural scent, but natural as far as processing. Other than my snuff addiction, I try to lead a healthy lifestyle full of exercise and quality foods. Snuff is my guilty indulgence. Unlike foods, I just have no way of knowing what is actually in my snuff. Is there any information on what snuffs might be the most natural with the least number of “chemicals?” I know Toque says that they use natural flavors, but what else is in snuff? I hope nobody takes offense to this post, but I’m just curious.

schmalzlers.

schmalzlers.

I love my Schmalzers but can you expand on that. How are Schmalzers different than other snuffs?

schmalzlers.

I love my Schmalzers but can you expand on that. How are Schmalzers different than other snuffs?

They are being made in quite different way than other snuffs. You can check it out on the net, just google it. For what I remember - brasil tobacco fermentate with fruits for a few months, then dried, minced, screened and humidified with parafine. Bernard claims that their schmalzlers are “almost completely handmade”.

@fbones24 The healthiest snuff you could have, from what I understand, would be to grow your own organic crop, air/sun dry it, and grind that. You won’t get the same amount of nicotine per pinch as you are not using any sodium carbonate, but you’d just have to take more pinches. Not such a bad thing.

Are Schmalzers really fermented with “real fruit?” I find that hard to believe as the flavors are so strong. I just can’t come to grips with the fact that these are naturally flavored. I tried finding something on the process, but could not.

@fbones24 The healthiest snuff you could have, from what I understand, would be to grow your own organic crop, air/sun dry it, and grind that. You won’t get the same amount of nicotine per pinch as you are not using any sodium carbonate, but you’d just have to take more pinches. Not such a bad thing.

It’s always recommended you use a preservative to prevent mold and fungi growth, temperature and humidity are great forces to tobacco. Isolation of Thermophilic Fungi From Snuff - PMC Always research and do the math before you blow your nose off. http://snuffhouse.org/discussion/7279/homemade-snuff#latest Know the no’s of the nose, follow the pro’s and don’t drink water from a garden hose. =))

They are being made in quite different way than other snuffs. You can check it out on the net, just google it. For what I remember - brasil tobacco fermentate with fruits for a few months, then dried, minced, screened and humidified with parafine. Bernard claims that their schmalzlers are “almost completely handmade”.

So in your opinion the most healthy and natural snuff is one that is fermented with rotting fruit and coated in paraffin wax? I would be willing to bet something like Toque Natural or Natural Toast would be fairly unadulterated as Roderick does not use alkaline agents (sodium chloride, sodium bicarbonate) in his snuffs.

the wonderful thing about fruit is; =juice=hooch=vinager=acids, http://www.hawkinswatts.com/documents/Natural%20Acids%20of%20Fruits%20and%20Vegetables.pdf

They are being made in quite different way than other snuffs. You can check it out on the net, just google it. For what I remember - brasil tobacco fermentate with fruits for a few months, then dried, minced, screened and humidified with parafine. Bernard claims that their schmalzlers are “almost completely handmade”.

So in your opinion the most healthy and natural snuff is one that is fermented with rotting fruit and coated in paraffin wax? I would be willing to bet something like Toque Natural or Natural Toast would be fairly unadulterated as Roderick does not use alkaline agents (sodium chloride, sodium bicarbonate) in his snuffs.

I beg to differ, - See more at: http://snuffhouse.org/discussion/comment/258184/#Comment\_258184

They are being made in quite different way than other snuffs. You can check it out on the net, just google it. For what I remember - brasil tobacco fermentate with fruits for a few months, then dried, minced, screened and humidified with parafine. Bernard claims that their schmalzlers are “almost completely handmade”.

So in your opinion the most healthy and natural snuff is one that is fermented with rotting fruit and coated in paraffin wax? I would be willing to bet something like Toque Natural or Natural Toast would be fairly unadulterated as Roderick does not use alkaline agents (sodium chloride, sodium bicarbonate) in his snuffs.

I beg to differ, - See more at: http://snuffhouse.org/discussion/comment/258184/#Comment\_258184

I had seen that post, but could not find it to respond. Thank you. I consider salts natural though.

I beg to differ, - See more at: http://snuffhouse.org/discussion/comment/258184/#Comment\_258184

I don’t understand what you mean @noworry… Are you saying that because his tobacco isn’t “organic” that I am wrong? Even if that is the case, I have yet to hear of a snuff manufacturer that uses organic tobacco. That being equal, Toque would still be about as close to being “natural” as you can get. You must have missed this quote from Roderick further down that thread: “I’d be interested to hear how you get on with Toque. As you probably are aware our snuff is 100% natural with 100% natural flavours and no additives. How we raise and lower nicotine levels are by removing stalk and stem from the grind. The lower the stems the higher the nicotine level.” - See more at: http://snuffhouse.org/discussion/comment/258184/#Comment\_258184 Edit: I now see where Roderick says he considers salt and baking soda “natural ingredients.” I never saw that post in the past and was always under the impression, from the above quote, that the stem content was the variable he changed to control nicotine delivery. Thanks for clearing that up.

So in your opinion the most healthy and natural snuff is one that is fermented with rotting fruit and coated in paraffin wax?

I must have mistaken something, so I’m very sorry. This is from Bernard’s site: “The Schmalzler is a mix of Brasil tobacco and special tobacco made of the so-called mangotes. Mangotes are tobacco leaves weaved into thick ropes in Brasil. They come freshly from the field, get weaved and pressed with special sauces. In the end they are sewed into fresh bull skin. These packages weigh up to 80 kilos. Now they are imported to Germany, where they age in a long process. Whenever they are needed, the skins are cut up, the ropes cut into pieces and mixed with the fermented Brasil tobacco. The Schmalzler is factored double tracked. One half is chunky, the other one is coarse grit. Both halves get double-fermented with different sauces separately. The sauces are made of fruit and sugar beet syrup. After the mix with the sauces, there comes a double natural fermentation in huge wooden barrels. This high-quality fermentation is only possible if the time is controlled well, because the tobacco gets very warm almost hot. Barrels that keep 6000 kilos are the guarantee for an optimal mixture of the not finished Schmalzler.” Also, making a schmalzler in such a way has about 300 years history.

^^^^ Found a picture of these mangotes. Looks quite nasty with that ‘fresh’ animal skin around it.

^^ That is the nature.

im sorry, is the bull skin really necessary… eurgh. well, schmalzler is definitely not my thing… ive refrained from taking cheese and bacon till i discover its ingredients. im sure i asked before, just had no reply.

kanna

@Firestarter0 I don’t believe there is any actual cheese or bacon in the snuff. I think it was just kept in the proximity of it to absorb the scents, but I can’t speak for Roderick of course. Be warned though, if you do decide to try it, its really rank, and only someone who really enjoys rank cheese would enjoy it.

@Firestarter0 If your gag reflex is easily activated you should be careful with the cheese and bacon…just sayin’

i have smelled it, and it smells fine. its not my gag reflex, i can handle disgusting, believe me. i can out-gross any of my friends (students…). its the technically unnecessary use of ‘fresh bull skin’ that clashes with me being vegetarian.