I’ve always been a fan of all things pickled and / or vinegary.  So, why not snuff?

There was some base flour sitting around (1/2 Burley, 1/2 DFK) so I mixed in my leftover pickling juice I had just made for green beans.

The scent was tangy and smoky like a Piedmont BBQ sauce with hints of that McClelland “ketchup” smell, which I like.

It’s jarred up now and we’ll see what a month or so does for it. 

This sounds interesting. I’m a huge fan of all things vinegar myself.

Sounds like a mad scientist flavor  

if you need any lab monkeys, just let us know!

:(|)

Lab Monkeys … Lol.  Hey … I resemble that remark!

If it stays good, or gets better, after jarring, I’ll try a larger batch next time.

I’m willing to bet that there would be a market for a sriracha snuff. 

@jbrentoniv …  more red pepper, garlic and a pinch of sweet might just make a Rooster sauce scent!

@Zanaspus and @agentshags … shoot me a PM for a small sample of this batch.

So…you’re actually making a dinner from snuff, right?

@Rogue,  I’ve cooked it in butter before too … but I’m not eating it!  LOL