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Get 50% off selected Samuel Gawith snuffs.

Pickle Juice Snuff

CobguyCobguy Member

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.  :)


Comments

  • ZanaspusZanaspus Member
    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!


    :(|)
  • CobguyCobguy Member

    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. 
  • CobguyCobguy Member

    @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. :)



  • RogueRogue Member, Administrator
    So...you're actually making a dinner from snuff, right?
  • CobguyCobguy Member

    @Rogue,  I've cooked it in butter before too ... but I'm not eating it!  LOL   :)


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