This is straight homegrown burley from last season. I air cured it and then removed stems before rolling into loose sausages and packed away in jars for 8months (I didn’t have a kiln).
I then added equal weight of water to tobacco to each jar and then placed in slow cooker for a day on low - roughly 190f.
I unrolled leaf to dry. Unfortunately it went out of case, so I had to place it back in a sealed bag with a wet paper towel for a day and this returned it to low-medium case.
I then pressed for 24 hours and it has the consistency of a crumble cake, however since it is made with threshed leaf instead of ribbon it doesn’t crumble as much. I’m not worried as I was always intending to slice it.
upon opening there was a slight tangy smell, which was not present in the leaf prior to pressing.
prior to pressing, the smoke was wonderful, earthy and malty with a cigar like floral vibe. Now it is perfect. It is exactly what I want as a daily smoke. It has lost the cigar vibe, has become more balanced and has a slight richness to it. This reminds me a lot of haunted bookshop. Which I find fascinating as there is zero bright leaf or perique blended in. I’m in heaven.