I first posted this in the “What’s in your nose” section, but decided to share it a little more broadly. First, I’m not a big fan of most Schmalzler types, the notable exception until now has been Bernard Gekachelter Virginie. Most have been too sweet and fruity. I blended about 15% duck fat (purchased online) to some of this “ungreased” snuff. At first it was flat and no big deal. After an overnight with the heating pad, the dogs of snuff were unleashed. Holy shit. Good snuff. Next will be some ghee and maybe some nut oil of some type. Try this snuff. $8.91 on Mr. Snuff and a bargain at that. Cheers
I am a big fan of the standard Echt Fresko - I have never bothered with this one because I wasn’t convinced that adding my own schmalz would be worth the effort. Clearly it is - I will be interested to hear how it is with nut oil.
@chefdaniel, I am also interested of hearing how the schmalzler changes between different fats. I have used some different scented oils to give some difference to it, but mostly just clarified butter.
@SkeG Clarified butter is next. I’ve some roasted walnut oil that will come later. Heat seems the key for getting it to fully absorb, which makes perfect sense. The water activity is very low, and might be able to be addressed after the oil does its thing. Don’t really know, this is a first for me.
@SkeG Clarified butter is next. I’ve some roasted walnut oil that will come later. Heat seems the key for getting it to fully absorb, which makes perfect sense. The water activity is very low, and might be able to be addressed after the oil does its thing. Don’t really know, this is a first for me.
OK, when you add the fat do you melt it first or just leave it out until it gets soft enough to mix in with a fork?
Melted and pretty warm at that. I used the microwave and a mason jar with a wooden chopstick in it to prevent overflow. It was pushing 200 degrees F when I added it to the snuff. It damn near sizzled. A quick toss with a fork and into a tin then under the heating pad over night. Pretty fookin good. I might add a pinch more salt next go 'round
Melted and pretty warm at that. I used the microwave and a mason jar with a wooden chopstick in it to prevent overflow. It was pushing 200 degrees F when I added it to the snuff. It damn near sizzled. A quick toss with a fork and into a tin then under the heating pad over night. Pretty fookin good. I might add a pinch more salt next go 'round
Thanks for the info! By the way, I’ve read about salt being put into snuff when it is being made. 1) Why is salt added? 2) is it added to all snuff?
@ausDave Salt is the perfect scent/flavor enhancer, plus it has anti microbial properties that are otherwise benign. It helps keep the cooties like mold, yeast and mildew spores from getting a foothold. Snuff has a high pH and those critters love that environment. Acid/low pH and low water activity are the best ways to prevent them, but that makes the snuff pretty bland and sometimes downright nasty. So salt it is. I think that pretty much all snuff has a % of salt in the recipe; some more than others.
It appears that a combination of time and temperature are key to this experiment. After almost two weeks at about 70 degrees in a sealed tin the snuff is fluffy, moist and a flavor bomb. I think using duck fat was the way to go. I did another batch with roasted walnut oil, and while good, isn’t as rich or satisfying as the duck fat. Ghee and duck fat are up next.