BlazedMonkey
Well-Known Member
Was looking into different methods of tobacco curing and i found this....
" In late June, when the leaves are a dark, rich green and the plants are 24-30 inches (600 to 750 mm) tall, the whole plant is harvested in the late evening and hung to dry in a sideless curing barn. Once the leaves have partially dried but are still supple (usually less than 2 weeks in the barn), any remaining dirt is removed and the leaves are moistened with water and stemmed by hand. The leaves are then rolled into "torquettes" of approximately 1 pound (450 g) and packed into hickory whiskey barrels. The tobacco is kept under pressure using oak blocks and massive screw jacks, forcing nearly all the air out of the still-moist leaves. Approximately once a month the pressure is released, and each of the torquettes is worked by hand to permit a little air back into the tobacco. After a year of this treatment, the perique is ready for consumption, although it may be kept fresh under pressure for many years. Extended exposure to air degrades the particular character of perique. The finished tobacco is dark brown, nearly black, very moist with a fruity, slightly vinegary aroma.[SUP][1][/SUP] The fruity aroma is the result of hundreds of volatile compounds created by anaerobic fermentation of the tobacco. Many of these are responsible for the flavors of fruits and are often found in wine.[SUP][2] "[/SUP]
Anyone tried this?
Thought it was interesting i would love to have extremely potent sticky/moist cured buds. Anyone with a vacuum pump and a harvest coming up should try this out
.
" In late June, when the leaves are a dark, rich green and the plants are 24-30 inches (600 to 750 mm) tall, the whole plant is harvested in the late evening and hung to dry in a sideless curing barn. Once the leaves have partially dried but are still supple (usually less than 2 weeks in the barn), any remaining dirt is removed and the leaves are moistened with water and stemmed by hand. The leaves are then rolled into "torquettes" of approximately 1 pound (450 g) and packed into hickory whiskey barrels. The tobacco is kept under pressure using oak blocks and massive screw jacks, forcing nearly all the air out of the still-moist leaves. Approximately once a month the pressure is released, and each of the torquettes is worked by hand to permit a little air back into the tobacco. After a year of this treatment, the perique is ready for consumption, although it may be kept fresh under pressure for many years. Extended exposure to air degrades the particular character of perique. The finished tobacco is dark brown, nearly black, very moist with a fruity, slightly vinegary aroma.[SUP][1][/SUP] The fruity aroma is the result of hundreds of volatile compounds created by anaerobic fermentation of the tobacco. Many of these are responsible for the flavors of fruits and are often found in wine.[SUP][2] "[/SUP]
Anyone tried this?
Thought it was interesting i would love to have extremely potent sticky/moist cured buds. Anyone with a vacuum pump and a harvest coming up should try this out
.