The schmalzers sound great, as I read the descriptions. Flavors are applauded, the oily/moist consistency sounds like a refreshing change from other snuffs, and there is a decent variety of schmalzers offered. However, reviewers often warn that the stuff falls from the nostrils, that the drain/drip is excessive, that the whole process is very messy. One reviewer even reported that the runny nose was so dark and pronounced that his wife thought he had a bloodied nose! So experts, please advise this neophyte. Is there a neater way to use schmalzers? Do you pinch or spoon? What in your opinion is the perfect size pinch? Finally, can anyone recommend a good schmalzer with which to start? Thanks for all the good suggestions, advice and information, as always.
I use them the same way I use any snuff,but They will cause more nose running than other snuffs. All this means Is you will need to blow you nose sooner. My top three are all Bernard’s snuffs. Regensburger pris, Postillion, Klostermisching.
I purchased a blizzard 2 bullet and dedicate it to the schmalzers. The blizzard is a little bigger so its able to handle it. One to two shots in each nostril it gets it back far enough so it doesn’t fall out but not far enough in it goes down the throat. That’s how I do it most of the time it works good. And I prefer the poschl schmalzers they are more fruity. They should be renamed fruity pebbles
@ Distaind Fruity Pebbles. LOL Yeah, I’ve heard the Poschl schmalzers are fruity. One guy wrote me off-stie and recommend something called Dopplefermentier…double fermented? Also, Brasil schmalzers were recommended. Where did you buy the Blizzard2 bullet? I’ve only been able to find/use Posh and cheap acrylic/glass/metal bullets. Thanks.
I found it on eBay good prices too. Not sure about the double fermented I might have to look into getting some tho
The double fermented is a Bernard snuff. Brasil doppelt fermentiert. It’s Bernard’s flagship schmalzer. It’s quite good,and It was my introduction into schmalzers
Poschl also has a double fermented. I’ve never tried that one tho
I must say that Bernards Klostermischung is really nice, and I would think better for a first schmalzler than the Brasil Doppelt. Also I’ve had one of Sternecker’s offerings, I believe the Echt Fresco, and it’s rather smooth in my experience.
Thanks all for the suggestions. Say, not really O.T. but might be better in “What’s in your Snuffbox?..” discussion: I read on Mr. Snuff about a Polsch sachet called “Mixer.” According to the site, it’s a generally boring but mentholated snuff, which Poschl recommends be mixed with their schmalzlers, I guess to make them easier to insuflate. What do you all think about that idea? Is a dry mixer/extender/diluent a good idea? My gut says “no.”
@Uncle_Squinty for a first time schmalzler, I too would reccomend Bernard’s flagship product: Schmalzlerfranzl Brasil Dopelt-Fermentiert. Bernard also makes two variants of this schmalzler (Fresco and Feinst). However, anyone is a great starter. Maybe start with opposite ends of the spectrum a very sweet one like Pöschl Südfrucht and a very woody plain one like Sternecker Straubinger. As for usage, there is nothing classier or more tradtional than taking it from a traditional German snuff bottle. Bernard makes a wide range of these in various sizes, most are stoneware or porcellain. There are also craftsmen out there who craft them from bone, horn or antler. I’m told the Pope himself uses a custom made antler bottle. I use a few of these bottles for my bulk schmalzlers. However, the Bernard ones are mostly sold in tap boxes. In either case tap a pile onto the back of your hand. I usually make a pile about a dime’s circumference for each nostril. Pile it up, don’t spread it out. Lower your entire nostril overtop the pile so it’s flat on your hand and snuff it up. I will also use a spoon with these but usually back of hand them. Any mess incurred is worth it. Also you may need to invest in a large Bavarian hanky. Since these are used in larger quanties than regular snuffs there will be significant discharge. I would forget bullets for schmalzler. That sounds like an effort in futility. As for Pöschl’s Mix snuff, this is for making homemade halb-schmalzer. Halb-schmalzlers are hybrids or mixes of snuff and schmalzler and the snuff half is usually mentholated. No full schmalzler will ever contain menthol. This one might be left alone for now. I have yet to even do this one. Also leave alone for now Sternecker’s Ungefettet, which is a do it yourself - add your own schmaltz, schmalzler. I did this and it was a lot of fun, but maybe not for a newbie just yet. Hope your reader can cope with the German words. Good luck! Note to @mr.snuff “Straubinger” is misspelled on your site, missing the first “R”. Don’t want search engines to miss it now!
xander, thank you. As always, terrific information! 
Speaking of misspellings…it is “schmalzler,” isn’t it? Please ignor my previous ignorant misspellings. BTW, I presume that chicken fat is no longer used? I’m not Vegan or vegetarian or anything like that, but I think real schmalz would get very nasty after a few weeks’ storage, regardless of container. I have a selection of schmalzlers on order from MS and cannot wait to try them all. One more question to Xander or anyone: Where does one buy a “large Bavarian hanky?” Danke.
No problem. Yes, I spelled it that same way for months and no one corrected me. I didn’t notice yours. Not sure if it was chicken fat, but I suppose any clarified fat could be used. Butterschmaltz and pork lard were the two types recommended by native Germans when the do it yourself one came on the market. I made mine with lard, and it was fine. Nowadays, all schmalzlers are made with synthetic food grade mineral oils. This is required by German law to prevent spoilage. However, clarified fats like schmaltz have a very long (relative to other fats) shelf life: a few months or even more if refrigerated. The Ungefettet which means “ungreased” is sold complety dry of oil (not even the mineral oil) so it still complies with the law. This way tradtionalists can still have proper schmalzler, they just have to add their own grease. A Bavarian hanky is nothing particular, really you just need a large size one. There are several sold online (naturally all the German snuff shops -but Mr.Snuff has a few). They are decorated with Bavarian motifs. If you can’t see them, I guess it doesn’t matter how they are decorated. There are actully plenty of hankies on most snuff shop sites, some are normal size - 14" square, some are large - 16" square, and the really big ones (including the Bavarian ones) are 21" sqaure.
@ Xander and Declan: Many thanks. i’m going to shop elsewhere (other than snuff dealers) for my handkerchiefs. I bought one for around five bucks from Mr.Snuff, and I don’t think it’s any better quality than what I might buy elsewhere for $2.00 each. I just thought there might be something special (size, fabric) for a “Bavarian hanky.” if they’re just large, dark, patterned handkerchiefs, I’ll buy them elsewhere. No, I won’t be making any homemade schmalzlers. I will however, always patronize small businesses. Thanks for the information, as always.
Schmalzler is somthing I almost always do at home, I have the 4 different poschls in jars that I just scoop out with my handy stainless steel snuff spoon. I take pinches that are 2 to 3 times larger than my pinches of regular snuff. I have added a little bit of the menthol sachet to doppelaroma, and it makes it really nice tbh. Right now i’m doing Perlereuter. I find schmalzlers go really well with morning coffee in particular. If you are new to snuff, you should consider that Poschl Bundle on Mr. snuff, its a bag of Sudfrucht and a snuff box for a fair price. That was my first schmalzler and I never looked back after that. I have not yet tried anything Bernards, but a lot of people here seem to appreciate their snuffs greatly. Have fun trying out the variety thats available 
home use. That’s my advice on the subject. Just keep it at home.
I use a spoon and I haven’t found a schmalzler yet I did not like. They are seasonal for me I enjoy them better when the air is crisp and cool. Take as much as you are comfortable with. It is easy to keep shoveling it in.
that is true. There is almost something warming and comforting about schmalzlers additionaly they seem to agree with my nose best in the colden times.
Well, if my MS orders ever arrive (I think they’re currently being held up in U.S. Customs), I will have a few good schmalzlers to try, including the Bernard Echt Fresco, a Stuernekker and a Poschl. As Minnesota experiences some very hard, cold and snowy winters, I look forward to having another cold-weather comfort at hand. Thanks everyone for the tips etc. Thumbs up!
Don’t worry too much @Uncle_Squinty I’ve had some orders take a month. Just a roll of the dice.
The most schmalzlers I too use only at home. But there are some which can be easily used everywhere because they nicely sit in the nose. For me those are Bernard Brasil Fresco, Klostermischung and Poeschl Schmalzler A Brasil.