@ 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???