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Replacement for McClelland 5100 Red Cake
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<blockquote data-quote="Ozark Wizard" data-source="post: 525272" data-attributes="member: 3652"><p>That was my impression as well. Here's what I did to make it a bit better......</p><p></p><p>Give it a light misting of distilled water. Stir. Get it slightly past a Sam Gawith's Flake moisture content. Pop it in the microwave for about twenty seconds per 8 ounces. Immediately put in your tubular press and, well, press the snot out of it. Rest for a week under pressure. Remove from the press and jar it. Forget about it for a couple of months.</p><p></p><p>It'll be more mahogany looking. It'll be slightly sweeter. It'll never be 5100, but it'll be a lot better than when it showed up in the post....</p><p></p><p>I also made a topping mix of distilled water, vinegar and treacle to mist on it, which added sweetness and the twang McClelland products are known for. I don't have the recipe with me, but when I get home I can PM it to you. Still not 5100, but about 3/4 there. Scottie is correct about the farmers moving on to other crops, as the feds no longer subsidize their farms for tobacco, and recent crops have been plagued with infestation and crazy weather. Farmers gotta eat, and so they shifted gears. There are a few still growing the sweet stuff, but it's more traditional than economical reasons, and certainly not enough for big blending houses to bother with.</p></blockquote><p></p>
[QUOTE="Ozark Wizard, post: 525272, member: 3652"] That was my impression as well. Here's what I did to make it a bit better...... Give it a light misting of distilled water. Stir. Get it slightly past a Sam Gawith's Flake moisture content. Pop it in the microwave for about twenty seconds per 8 ounces. Immediately put in your tubular press and, well, press the snot out of it. Rest for a week under pressure. Remove from the press and jar it. Forget about it for a couple of months. It'll be more mahogany looking. It'll be slightly sweeter. It'll never be 5100, but it'll be a lot better than when it showed up in the post.... I also made a topping mix of distilled water, vinegar and treacle to mist on it, which added sweetness and the twang McClelland products are known for. I don't have the recipe with me, but when I get home I can PM it to you. Still not 5100, but about 3/4 there. Scottie is correct about the farmers moving on to other crops, as the feds no longer subsidize their farms for tobacco, and recent crops have been plagued with infestation and crazy weather. Farmers gotta eat, and so they shifted gears. There are a few still growing the sweet stuff, but it's more traditional than economical reasons, and certainly not enough for big blending houses to bother with. [/QUOTE]
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Replacement for McClelland 5100 Red Cake
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