McClelland Bulk MC 5100 Red Cake
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Hey Mike, your proposed blend sounds decent enough, but what I'd recommend is try experimenting with it a on a much smaller scale to get the proportions right. Perique should be added sparingly until you get the amount of pepper/spice flavor that suits you. It's always easier to add more if it's not enough. Once you find about the right mix, then step it up to a big batch. I also bet that Greg Pease could offer his advice on this, but it might take a while for him to see it since he seems to be one mostly in the early morning hours.
Nothing personal... just working all day.
I'm a huge fan of 5100. Mixing in a little perique might be interesting. I don't have a lot of blending experience but I'd probably start with only 5% or so perique. Like Mark said, it's easier to add more than to take some away.
McClelland's Classic Virginia... adding two similar but different Virginias might be interesting, but I'm afraid you might lose the perique. Personally I'd try two mixes at first; a VaPer using 5100 and perique, and a Virginia blend with 5100 and Classic Virginia.
PS Cube Cut Burley... sorry, but I can't stand this stuff. Mixing it equally with 5100 would, in my opinion, negate the fine qualities of the 5100.
5100 and Half & Half... to me it's like mixing champagne and Busch beer.
You wanted opinions, you got mine.
I'm a huge fan of 5100. Mixing in a little perique might be interesting. I don't have a lot of blending experience but I'd probably start with only 5% or so perique. Like Mark said, it's easier to add more than to take some away.
McClelland's Classic Virginia... adding two similar but different Virginias might be interesting, but I'm afraid you might lose the perique. Personally I'd try two mixes at first; a VaPer using 5100 and perique, and a Virginia blend with 5100 and Classic Virginia.
PS Cube Cut Burley... sorry, but I can't stand this stuff. Mixing it equally with 5100 would, in my opinion, negate the fine qualities of the 5100.
5100 and Half & Half... to me it's like mixing champagne and Busch beer.
You wanted opinions, you got mine.
I dont have much advice to add on your blend Mike, but one of my favorites is 5100 and Sir Walter Raleigh blended 50/50.
For me its a match made in heaven. The SWR gives the 5100 a lot more depth. They really balance well but they're also two of my favorites by themselves as well.
For me its a match made in heaven. The SWR gives the 5100 a lot more depth. They really balance well but they're also two of my favorites by themselves as well.
Mike, I'd suggest starting with just 2 components to begin with and building on that. Starting with 4 or 5 components at once can make it very hard to make adjustments.
For example, with the blends you listed, you might start out with 3 small batches. The first might be 1 part each of 5100 and 2010, the second might be 2 parts 5100 and 1 part 2010 and the third might be 3 parts 5100 and 1 part 2010. Give yourself time to decide what proportions of these two that you like the best before moving on.
When you've decided on the right ratio of the first two components you can start adding the third component. You might add perique, adjusting the proportion as you go. Be sure to write down what you're adding to each blend, if you find a mixture that you really like, you want to be able to reproduce it.
You can continue adding more varieties if you want but it's best to only adjust one component at a time.
For example, with the blends you listed, you might start out with 3 small batches. The first might be 1 part each of 5100 and 2010, the second might be 2 parts 5100 and 1 part 2010 and the third might be 3 parts 5100 and 1 part 2010. Give yourself time to decide what proportions of these two that you like the best before moving on.
When you've decided on the right ratio of the first two components you can start adding the third component. You might add perique, adjusting the proportion as you go. Be sure to write down what you're adding to each blend, if you find a mixture that you really like, you want to be able to reproduce it.
You can continue adding more varieties if you want but it's best to only adjust one component at a time.
Anyone know when McClellands started making Red Cake? about 10 years ago a shop was cleaning out their back room and among a bunch of other bulks I found a bag of Red Cake they thought was from the 1980's. I bought it all, about a pound, and sealed it in Mason jars, 4 oz. each. It's been aging down the cellar along with some jars I have marked McClellands #2 and 27. Their current 27 is a cherry flavor but this stuff isn't cased.
There was also a pound old 2035 - Dark Navy Flake. It has the control number, maybe they can tell me how old it is. And several pounds of old McBarens blends, bulk, tins and packs.
Might be time to open some of this stuff...
There was also a pound old 2035 - Dark Navy Flake. It has the control number, maybe they can tell me how old it is. And several pounds of old McBarens blends, bulk, tins and packs.
Might be time to open some of this stuff...
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