I made some ghee and toasted some very nicely fermented tobacco flour in it in the frying pan. Hot damn this is good! Instead of spending a bunch more money on snuff last month (and with the free shipping it was hard hehe) I bought a rock tumbler and steel balls. Today I made up this snuff and am just loving it. it hasn’t even had time to age yet and already is so good. For those that had a hard time getting into homemade snuff, don’t judge it till you try a ball mill.
Outstanding. Good snuff and a lot of fun. What’s not to like? Keep it up. It’s the most fun you can have with your clothes on.
Is this how you’d make a Madras style, with the butter? I still have a bunch of old broken Cuban Cohibas that I’d like to make snuff with. @chefdaniel, I toasted one of the aforementioned cigars in a hot pan, until it acquired a pretty nice toasted flavor That was last year. Now, I’m planning to make some buttered snuff…did you use salted or sweet butter???
@mrmanos If you’re going to make ghee it doesn’t much matter. You’re only going to use the clarified portion. For making beurre noisette sweet butter is best as the solids on the bottom of the pan caramelize better and lend their toasty flavor to the final clarified butter/ghee…not sure why.
I toast the leaf first, then gently fry in butter, then mill, sieve and indulge. You’ll end up adding some salt to the final snuff to make it a little easier on the nose, like a saline solution can help settle down the nasal membranes, so will a bit of salt in the snuff. Not too much.
It’s really amazing how good this is. I’ve been using it nonstop since yesterday and it just keeps getting better and better. Thanks for that chef will have to give it a try. “I toast the leaf first, then gently fry in butter, then mill, sieve and indulge. You’ll end up adding some salt to the final snuff to make it a little easier on the nose, like a saline solution can help settle down the nasal membranes, so will a bit of salt in the snuff. Not too much.”
786 I have five tobacco cultivars (in seeds) on the way, so I’m keeping a weather eye out for processing methods and recipes. It’ll be a fat minute–last frost here isn’t until mid-May–but Madras snuff being one of my favorites I have entertained the idea of making some from my own tobacco. @chefdaniel, do you mill it when it’s still moist from the ghee or does it need to be dried after the frying and before the milling?
Best fully dried, but some residual ghee won’t hurt, it’s water that gums things up.