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. 