Hello! Snuffstore.de has got now the raw Sternecker Echt Fresco for sale! Raw means “ungefettet”= Non-Greased! The snuffer has to add oil/grease. Scott

Is this for the DIY snuff maker (add your own oil/grease) or an optional way of taking this product?

I can see it now! A new t-shirt worn by snuffers with “GOT SCHMAlZ?” P.S. would be interesting to try your own with real schmalz like the old days, i.e. chicken fat.

@N0Mad It says that it’s not an optional way of taking this Schmalzler. The consumer should add grease/oil before usage. Scott

Traditionally it was oiled with pig lard, but due to production standards it´s forbidden to add this in commercially sold products these days. And as one never knows about the shelf life, I wouldn´t be too enthusiastic to buy one of these. So, this is really a good offer for those who want to recreate a Schmalzler as it was used a 100 years ago. But I´d use it up quickly, before it turns rancid.

@ Longcut: Are you going to try it? I’m not brave enough, myself. Let us know how it is, if you do.

Crisco.

I knew I was saving all of my bacon drippings for a reason.

I would like to try sesame oil. On another note…I think the walnut smell in my Straubinger might just be rancidity, now that it’s mentioned. Hmm…?

Not unless there is a perishible oil in yours. As Red Star says above, that’s forbidden now.

Seems this would lend itself to mixing up small batches to ensure freshness.

Yes and I´m sure it could lead to interesting results. I like the idea of adding Sesame oil. Or even experiment with different other oils (peanut, walnut, whatever). Not too keen on lard, as I´ve seriously overdosed on that in my childhood. I can honestly say I grew up on zsiroskenyér.

Well, if there are enough fellow Euro snuffers, I´d give it a “traditional try” now, as I´ve just found some premium Schmalz by chance at my regular food and wine supplier: http://www.paprikaland.de/catalog/product\\_info.php/cPath/35/products\\_id/773 It´s good till 20.08.2010 But I´ll only do so, if I can “get rid” of it by sending most of it on, as it would be far too tempting to eat that stuff. So, the first 4 ppl to pm me, I´d send a 100g bag of the Sternecker Echt Fresco ungefettet, plus 100g of the Mangalica lard. Free of charge.

Could I be a bit of a noob here and ask what are the benefits of greasing your snuff? I have some schmalzlers. I have the Sternecker Echt Fresko and others too. I like how Schmalzlers stay up in front of the nose well but seems like any moisture does that. Are there other benefits too adding grease? I also notice how a greasy snuff makes a damn mess but that ok since I tend to enjoy schmalzler at the end of the day on my couch. I find it strange that the pictures on the boxes and things that advertise schmalzlers have a gent putting a pinch to his nose but its not that easy for me. More like the back of the hand.

And of course there is the “how” aspect. Just how does one go about greasing snuff?

I think you can heat the lard until it melts, then pour that into the snuff.

Well, the most obvious difference between the neutral oils being used for Schmalzler and lard would be the delicious flavour. It´s been some time, but I can still recall it. Also the texture is very silky, it´s quite on the brink of being solid. Whether the lard has to be heated or mixed with the tobacco as it is… will show at the experimentation stage. I´d guess it doesn´t need to be heated. The only thing I now, according to the snuffstore site, you add 15-20g to 100 g of tobacco.

Lol: Paprika Land! I think they went there in the movie “Yellow Submarine.” @ Red Star: curiosity got the better of you? hehe. Well, you can post a review of it for me to read. You’ll need to put a new entry under Sternecker. @wildhorsemane: Snuff has to be moisturitzed with something, otherwise its just dry tobacco dust, and would probably be very harsh. German ones usually use some kind of oil. Even the dry scotches and toasts have some measure of moisture, those are water based though. The advantage is to experience schmalzler in the tradtional way. All the schmalzlers are greased with some sort of food grade mineral oil, which basically gives them an indefinate shelf life. This one is for traditionalists and experimenters.

@Xander - It´s been a while I´ve seen that movie, but I just can´t imagine there are any blue meanies in Paprika Land. Curiosity ALWAYS gets the better of me. And I know it the first moment I say or write: never ever. It´s just a ritual. ;)) 2 still left, you want to give it a try as well? Or any other non-Euro member that is, as they´re seemingly not too keen for experiments (besides Filek).

Ill pass on this one. brings back memories of my grandmother that I dont really need to recall.

@ Red Star. Oh, all right. Twist my arm. ow ow…ow. Doesn’t it have to stay refrigerated?

Ahhh I see. Thx for the enlightenment Xander. Guess its just a cultural thing. Whatever it is, the Schmalzlers I have are the most decadent snuff in my collection. My gf asked me if I could brew the Poschl Perlsreuter for her.

@Xander - Quite the contrary. It becomes too solid in the fridge. So, you´re #3 then. Anyone else?

Hello @ all! Just to make it correct. Historically Schmalzler is made with “butter-lard” not pig lard. Butter lard is only known here in germany/austria/switzerland maybe poland aswell. Here a recipe to do it yourself: Take real butter (the best will be organic I think) an let it carefully melt in an pot an keep it liquid for about 30 minutes with low temperature. Skim of the foam that will be produced and the clotted protein. While your doing this the water is evaporating and you will have your butterschmalz for the Schmalzler. In the End you have to filter the pure lard to get it clear. With this procedure the storage life goes up to 15months of the butterschmalz if you keep it cool. From 1kg Butter you get 700g Butterschmalz. Regards Scott

Interesting, Longcut So technically, it’s more along the lines of ‘cow-lard’, I guess How cool of storage would you think, ice-box or cellar? Too cool and it may get clumpy? Maybe the fat would be the consistency of vegetable oil when it’s used, though, so no problems.

OMG That sounds like a heart attack!! I’m new to schmalzlers but, Lord, aren’t they rich enough. I think this just may be the trick to sell my gf on snuff.

In other words, use clarified butter.

@Longcut - Just to be über-correct: there wasn´t such a thing as a single way to produce Schmalzler. I guess you refer to Pöschl´s Tabak Lexikon. Well, you might check their entry about Schmalzler production. Basically, as there were many small scale producers of snuff in Bavaria in former times, they used whatever they could get. Butter lard may have been used in most products, as it should have been cheaper.

This certainly got my attention. Let us know the results!

Can’t I just smear some butter in my nostrils and sniff the dry snuff? The snuff will stick to the butter, preventing it from going down my throat. It might even enhance the absorption of nicotine as well. Sounds like a good idea to me.

So then buttershmalz, clarified butter, and ghee are the same thing!

seems like it. Here is a question is snorting butter make you fat???

I just oiled up some Bruton with sesame oil. It has certainly changed the character of it. we will see if there are any more changes after a ship voyage. As it stands It seems a useful technique for schmalzling, I will definitely make a batch using ghee, maybe even coconut oil. It’s easy to mix small batches up for experimentation. Once certain with the results I will go with some of the better snuffs I have.

@Juxtaposer, you are sticking your neck out here. What do you mean by “I will go with some of my better snuffs I have”? The Bruton fans will not like this comment of yours!!

Do you notice the Bruton being alot ‘tamer’ ,Juxtaposer? (I know an old trick to enable you to drink beer all night was to coat the inside of your belly by eating about a 1/2 stick of butter to stop absorption. Also made you shit like a goose,however…)

I think its not only clarified butter, the main thing is losing the water to get the pure natural grease. Butter is clarified in 2-5 minutes. But you have to heat the butter for about 30minutes. That is the diffrence. The industrial way of making buttersschmalz is not heating butter, just seperating the water from the rest with a centrifuge.

whoops…

Just an information. If you need Butterschmalz you can order it online in germany on several pages. I think it’s something for the UK-Snuffers cause the costs are not too high. Just search for “BUTARIS”, the most famous Butterschmalz in germany. Maybe some shops in UK or US have it also. Maybe some special cooking-shops for foreign ingredients. The most testers at the german snuff-forum say that this old mixture is the best schmalzler they have ever sniffed in their life. regards Scott

We used to have a delicatessan locally that specialized in German imported foods. They had Russian, Polish, Hungarian, etc. too, but mostly German. I may go looking for that place again, as I haven’t been in several years. I would not be suprised if most other US cities have one or more similar shops. Thanks for the proper name, Scott. If I can get some, I’ll compare it to Red Star’s Hungarian lard.

would coconut oil work???

Coconut oil is a bad choice, not real stable, but what a flavor!

yeah I had some still on my fingers (don’t cook and snuff people, o.k. I just put it on a bagel that’s all) and some random snuff and well it was awesome I thought might work well with this ungefettet stuff.

The word ‘schmalzler’ just means ‘greased’, so I guess any old snuff can be schmalzlerised. I would like to try this later on because I think I can get Butaris at the local store here in Germany. Anyone know what the fat/snuff ratio should be?

Sesame Bruton works. I will be trying butter schmalz next. I will also do coconut oil. From what I have read coconut oil is stable enough to keep up to five years before starting rancidity. Gonzo… it’s basically a moisturizing agent so it depends on how dry the tobacco is. The grind may also be a factor. For freshness sake stick to small batches. Drops of oil, mix, add flour (snuff) till it stirs loosely (or to desired consistency).

@Gonzo: I think the Schmalz to Schnupf ratio is on the first page.

Thanks for the report, Filek. I hope to try this soon.

I have to say that Filek’s Sternecker Hungarian Schmalzler is one great thing. I got a box of it from him last week and it’s a masterpiece, even compared to all these modern schmalzlers. Very nice, strong tobacco taste and the sweetness of the lard work very good. Excellent moisture and grind, very pleasant snuff.

Can anyone who has done this let me know what the ratio of fat is to tobacco - I want to make some this week as just received my pack. Thanks

1gfat:5gsnuff for the whole thing add 15-20g for 100g of snuff. Its funny this popped up here because I was just thinking the other day about how much I want this snuff.

I won’t be going for the ungreased, but I have to say that imho the standard Echt has the FINEST flavour of all the schmaltzlers I’ve tried. It’s a true classic and I don’t see how it could be improved.

dumb curious question how is the ungreased before you add grease?

@bob I was wondering the same thing, Ive always wanted a snuff that smells like a schmalzler but it on the dryer side.

Dry, not sure how else to explain it. Dark and dry.

How would this snuff be taken dry? Does it need the oil to bring out the scent?