Hi all,
My first dip is cooking...
Basically I like natural taste and no sweet.
Also I like wide long cut, and I like the result to be a bit stringy and chewy, like Copenhagen dip.
I don’t want to cook it so soft that the leaf texture dissolves (like snus does).
I don't really know how to reach that result. So I just try small amounts for my first cook.
I based on recipes in this forum, but they differ, and they don't tell what the differences actually affect.
My questions:
1 - How does it need to air after the cook? Does it need to be open to air? Does it need to stay outside for a week?
One recipe https://fairtradetobacco.com/threads/a-few-homemade-dip-questions-from-a-noob.8574/
says to air for a week.
Others https://fairtradetobacco.com/threads/my-homemade-dip-chew-recipe.9015/
say they put it in the fridge after just one night - I suppose they seal it at that point.
2 - How long does it need to cook to lose the raw leaf taste?
3 - My wide long cut didn't pack tight at the bottom of the jars, more like a wet heap. Do you think it would affect the result somehow?
I threw away the central stem of all the leaves.
And cut wide and long - 1.5mm * 10mm.
I made 3 glass jars with different contents, sealed, cooked all in an oven 85C 185F
1 - 24gr Dark Air Cured, 44gr water, 4gr salt
2 - 17gr Dark Air Cured, 22gr water, 2gr salt
3 - 12gr Nicaragua Habano Ligeiro (fermented), 20gr water, 3gr salt
I wasn’t really sure how much water and salt to put (different recipes here had different amounts).
So I kinda made the leaves wet, but also tried #2 with much less water.
Also, one recipe says to cook 5hrs, another 8hrs.
Because of the wide cut, and the total small amount, it doesn't sit very packed at the bottom of the jars, more like a heap of wet strings.
After 4hrs I took a small pinch out of each jar to test it.
The Nicaragua Habano jar lets out a lot of poignant smell.
After a few minutes of airing I tried the pinches.
Nicaragua Hanano was quite good, a bit of raw leaf taste.
DAC tasted more like raw leaf.
I suppose I have to cook it longer…
At 5hr I took half of the Nicaragua Habano amount out.
I spread it on a plate and let it air - I don’t know how long I should leave it open.
The Nicaragua Habano lets out a lot of smell.
I tried a bit. It’s good. Although still a hint of raw leaf taste, probably needs longer cook still,
but I still have half of the Nicaragua amount cooking, I’ll let it reach at least 8hrs.
My first dip is cooking...
Basically I like natural taste and no sweet.
Also I like wide long cut, and I like the result to be a bit stringy and chewy, like Copenhagen dip.
I don’t want to cook it so soft that the leaf texture dissolves (like snus does).
I don't really know how to reach that result. So I just try small amounts for my first cook.
I based on recipes in this forum, but they differ, and they don't tell what the differences actually affect.
My questions:
1 - How does it need to air after the cook? Does it need to be open to air? Does it need to stay outside for a week?
One recipe https://fairtradetobacco.com/threads/a-few-homemade-dip-questions-from-a-noob.8574/
says to air for a week.
Others https://fairtradetobacco.com/threads/my-homemade-dip-chew-recipe.9015/
say they put it in the fridge after just one night - I suppose they seal it at that point.
2 - How long does it need to cook to lose the raw leaf taste?
3 - My wide long cut didn't pack tight at the bottom of the jars, more like a wet heap. Do you think it would affect the result somehow?
I threw away the central stem of all the leaves.
And cut wide and long - 1.5mm * 10mm.
I made 3 glass jars with different contents, sealed, cooked all in an oven 85C 185F
1 - 24gr Dark Air Cured, 44gr water, 4gr salt
2 - 17gr Dark Air Cured, 22gr water, 2gr salt
3 - 12gr Nicaragua Habano Ligeiro (fermented), 20gr water, 3gr salt
I wasn’t really sure how much water and salt to put (different recipes here had different amounts).
So I kinda made the leaves wet, but also tried #2 with much less water.
Also, one recipe says to cook 5hrs, another 8hrs.
Because of the wide cut, and the total small amount, it doesn't sit very packed at the bottom of the jars, more like a heap of wet strings.
After 4hrs I took a small pinch out of each jar to test it.
The Nicaragua Habano jar lets out a lot of poignant smell.
After a few minutes of airing I tried the pinches.
Nicaragua Hanano was quite good, a bit of raw leaf taste.
DAC tasted more like raw leaf.
I suppose I have to cook it longer…
At 5hr I took half of the Nicaragua Habano amount out.
I spread it on a plate and let it air - I don’t know how long I should leave it open.
The Nicaragua Habano lets out a lot of smell.
I tried a bit. It’s good. Although still a hint of raw leaf taste, probably needs longer cook still,
but I still have half of the Nicaragua amount cooking, I’ll let it reach at least 8hrs.
