I realized when I got home, that I don’t use recipes. But, maybe this will help you guys who are growing or growing curious.
After you’ve waited for a few years, the ammonias have been driven off, and it’s ready to blend
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I started off casing with honey and experimented with calcium proportionate to inhibit mold, but now I may spritz the leaf with some mead, but mostly I just use steam. Casings and mold inhibitors are more of a corporate thing. If you’re cooking from scratch you don’t want to use the same preservative crap youre trying to get away from. Besides, you can more easily avoid mold by drying your blends before storing for age.
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Before I do anything I add some steam or a spritz of mead. The leaf is stored bone dry. The reason I laugh at guys who think that a blend is ruined when it dries out, is because the leaf is dead bone dry several times before it’s tinned, so what’s the big deal?
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Once it’s pliable, either shred it for blending or roll yourself a twist.sometimes I just smoke a single crop for a while.
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I don’t stick to a regimen or recipe. Some twist have a fire cured center, some have perique, some I might mix some of my homegrown orientals of a C&D latakia. I like surprises. Screw a bunch of predictability. Allow yourself to be surprised.
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the twists are sopping wet after squeezing the juices making the twists. So, I let them dry for a few months in open air. Then jar them. After a year or two, I use mu cigar cutter to make them into loose coins that I pack into jars to stow away for a few more years. I usually forget what is in the twist by then, so I enjoy figuring out what was in the blend when I smoke it. I can usually place the year of the bright leafs and the orientals by taste. It keeps my taste buds exercised.
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This video helped me with my first twists.
I have more pics and more I can post about other blends and things I’ve done with my homegrown. But, I’ll have to add those later. Is this stuff worth posting? Interesting?