Would anyone have even the faintest interest in a schmalzer type snuff made with beautiful pure duck fat?

Elmer Fudd would, I’d imagine, but Daffy definitely wouldn’t. Though I’m unlikely to stray from my usual SG etc cheaper snuffs it sounds rather classy to me, Chef.

Yes! If duck fat can do for snuff what it does for potatoes in a skillet… then yes.

I think any type of fat in Snuff might help is stay in the nose. They did once use fat, I believe.

Chef Daniel, If you think duck fat could work (and why not if lard does? did?) then I for one would certainly be willing to take a “quack” at it! Sounds delicious, actually…

I think that’s a very intriguing idea. I say give it a go.

What the hell? I’m off to the intertubes to buy some duck and some goose fat just in case. If it’s a flop, I’ve got some good cast iron skillets and potatoes I should say schmalzer-type snuff. I’m looking for some Brazilian leaf, I’ve got some very nice dark fired and Virginia. I think I’ll chop, rather than mill, the base. Slow cook it in distilled water, sea salt and sodium carbonate. When it’s almost dry, add the fat and then put it in a barrel for a few months. Give it a good sieving and see what happens. Updates as they happen. Cheers

A duck fat schmalzer sounds like a beautiful idea. I’m definitely going to keep an eye out for your updates on this project.

I’ve finally got my mise en place: 3# Brazilian Mata Fina filler, 2# Green River Kentucky Dark Fire and 1# of Piedmont Red Virginia. The Mata Fina isn’t primed, but looks to be pretty equal in ligero, viso, seco and volado. Wonderful aroma but still has some hints of ammonia. A good toasting will take care of that. I’ll toast the whole lot, add distilled water and Himalayan pink salt, then slowly stew the leaf to a dark brown. Into the barrels for a few weeks or months or whatever it takes. Re-toast to dry, then fry it in the duck fat. Chop in my mega large humongous food processor and see what’s next.

Would anyone have even the faintest interest in a schmalzer type snuff made with beautiful pure duck fat?

Yes I would be very interested. However I don’t think you could send to me in Australia as there are strict laws here regarding food products coming into the country.