How to ACTUALLY make Dip, or Dipping Tobacco (AKA Moist Snuff) (EASY, UPDATED GUIDE!)

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[@michaelmitchell1496]

Snus at Home, thank you so much for this recipe for dip. In my haste, I forgot to express my appreciation in my last post here, written soon after my first attempt at making this dip. I`ve adjusted to taking smaller pinches and I`m enjoying the dip and getting what I need, and I am not missing my beloved Copenhagen. I have several pounds of leaf from WLT I got for pipe, and since I don`t smoke these days, the dip seems free. I reckon I have saved about two hundred bucks already, cuz a tin of Cope here in Ontario Canada costs over thirty dollars. I will be making my next batch today or tomorrow, reducing the amount of homemade sodium carbonate and salt, and trying two thirds dark air with one third dark air cured. Thanks a lot, man.

[@oldwolf1928]

Grandpa used to grow, cure his own tabbacco and make his own plug. Wish I had his recipe

[@SnusAtHome]

Plug is coming soon :) Not your grandpa's recipe, though!

[@oldwolf1928]

@@SnusAtHome -Unless I grow it, I can get tabacco leaf in Arizona. Stupid laws

[@TheRealCLASIX]

hey i just wanna say i appreciate this and you are for sure onto something with the ethanol. However, my edd is cope snuff and this for sure tastes and smells nothing like cope. 100% dark fired is too smokey and 10g sodium chloride + 20g sodium carbonate is too salty. I think a 70/30 dark fired/dark air cured mix would be more on the money for cope. Dial the sodium chloride back to 5 -7 grams and it would be even closer in my opinion. Its still missing that sour note even with the adjustments however. That leads me to believe the fermentation is done after the mix. I used the exact same scotch and dark fired from fair trade. This is still a good dip. Far better than any other recipe ive seen on any of the forums/reddit

[@SnusAtHome]

You’re on to something! I think that the sour note could be brought out by a little bit of rustica in the tobacco bill, or by subbing the Costco booze for a really rank Tennessee whiskey, and I’ve already got ideas/recommendations for refinement (not to mention flavors, which need to be covered at some point, but wintergreen dip has always been puzzler to recreate (it’s not just wintergreen oil, which is very strange and medicinal on its own). It’s really weird to me how nobody has made dip using this method before. You would have thunk some guy on FTT would have tried just throwing all the stuff together and trying it without manipulation or mason jar rituals, but nope. Compliment accepted! I promise to keep tweaking alongside everyone else.

[@waltzingpeter]

Great to see you still uploading man.

[@SnusAtHome]

More to come!

[@immortalsoul9342]

Tobacco leaves on its way, can’t wait to make this.

[@jasonpatton1224]

Good to see another diy tobacco. Loved this video. Hope you make some more German snuff since the smaller German snuffs companies have been forced out of business by the EU.

[@SnusAtHome]

Always good to see a comment from you! I’ve been kinda mute on Bernard and Rosinski, but I want to address it properly and with dignity. Their whole line is in my freezer, and maybe it’ll be some kinda German snuff extravaganza!

[@jasonpatton1224]

@@SnusAtHome Bernard has a smokey menthol that I love do you think I can make use dark fired tobacco to make a close match.

[@lancescott9763]

Thank you sir! Great video and recipe. Made my first batch last night and took the same size dip I normally would with my Grizzly fine cut natural. Huge mistake! I have had a dip in my mouth every waking moment since I was 16.... I am 56 now and have never had nicotine poisoning like that since my first experience with Red Man at 16. Be careful people it's for real 😂. Smaller dips will enhance the aready huge cost savings. I wonder how much I absorbed stirring everything with a bare hand? Anyway, it works! Thanks again!

[@buoazej]

Pro-tip 1: Instead of using Whisky (extra cost) you can obviously go only with water as a solvent. Salt will act as a preservative in 'the product'. Of course proper air tight storage at low temperatures acts as an additional preservative. Pro-tip 2 : While making soda-salt-water-solution, without whisky, make sure to completely dissolve salt in the water first. Only then You should add soda (or potash) and whisk it only to the point where all the visible soda clumps are completely dissolved. Reason for adding salt before soda is that salt dissolves poorly at high pH and would require a lot of excessive whisking, which would degrade alkalinity of the solution, and therefore the final strength of the product. Pro-tip 3 : After soda has been whisked into the salty water, solution may get somewhat milky color because of the impurities found in tap water and rock salt, which I use. Apparently it's important to avoid using milky-solution, even though there's absolutely no danger to human health while doing so - it apparently only makes difference in the final taste. Easiest way to prevent the solution from getting milky-color would be to use chemically pure H2O and NaCl. Can't obtain those easily, so I follow the steps of large manufacturer from a century ago, who kept excessive amounts of the solution air-tight and undisturbed (i.e. by moving or shaking it) for a few days for it to clarify itself. Then You 'scoop' desired amount of the solution from the top of large container into the smaller container, leaving the precipitate behind (in the same way wine gets clarified and decanted during production). Pro-tip 4 : After kneading the product, leave it for about 1-3 days in an air-tight container at the room temperature for rapid maturation, before putting it into the fridge and freezer for additional maturation and storage. I find it beneficial to finely crumble, even sieve the product in the middle of maturation, because it speeds up flavor release in the mouth. That's why I find it important to generally use fine T-flour.

[@SnusAtHome]

You know, I never considered that salt doesn't dissolve as nicely in high pH. This is good info!

[@buoazej]

@@SnusAtHome A tip from a pro snuff maker found in the book about tobacco production, 1805, town of Stettin, Prussia (now PL).

[@Snusfreak]

Very nice, I will try it out.

[@SnusAtHome]

You will be delighted.

[@bennettcrash]

Super fuggin rad dude!! Thanks for making this🙏. Would you know how to go about making a straight blend?

[@SnusAtHome]

Eventually I'll come out with a video specifically on flavoring dip, but gosh darn are those flavors kind of hard to match. Straight dips, from what I can tell, are a blend of licorice, wintergreen, and vanilla in some unwieldy proportion and sweetened with a mysterious amount of sodium saccharine. More experimentation needs done!

[@solanaceae2069]

Going to make some of that homebrew sodium carbonate today. Was getting low on ready-made and was about to order more. Should be able to make 4lbs for about the same cost as buying 4oz. Sweet.

[@SnusAtHome]

I don't know why I'd never done it before!

[@sonoforygun7593]

Great video thanks. Would you be willing to do a mint version? You would be my hero.

[@SnusAtHome]

Eventually!

[@否空]

Can I make this with cigarette tobacco, RYO tobacco, pipe tobacco?

[@bartosztomasz]

😂😂😂😂😂

[@SheThe1Who]

2:58

[@michaelmitchell1496]

I made a batch of this yesterday with the light fire cured from WLT. I had a dip of it first thing this morning, holy cow! I actually got the sweats and had to take the dip out of my mouth. SSSuper strong and quite salty and basic tasting, along with a very intense smoky flavour. I reckon it is a good starting point, and I`ll try 150 grams total of tobacco a quarter light fire cure and three quarters Maryland 609 with the same amount of salt and base. Will report back. Um, before I make the new batch, I am going to add fifty grams of Maryland 609 to this heart stopping dip I made yesterday. Oh, and I chew Cope every day.

[@SnusAtHome]

Walt Garrison pinch season my friend

[@gkasimir]

Thanks so much for the recipe. Its the only one I found that works best. So I used Baking Soda, but don't have a stove, so i put it in a covered frying pan on the gas stove for 15 minutes. I put the 10g as per instruction in the mix (just sea salt, water and the self made sodium carbonate) and when it was finished, i gave it a try. Immediately I became mega dizzy with pain, palms sweating, the cheek was burning like fire, sweating buckets of sweat from every pore for 1 hour, feeling like vomiting and muscles tightening. After i felt better after 3 hours, i used a new batch but this time half of the sodium carbonate and it was still about the same results. The chew mix always tasted so badly and like battery acid. Later i tested it by tasting the liquid mix and it really burned like acid on my tongue. Then i used regular baking soda and the effect was much less without the horrible smell or bad taste of the chew. Do you think that sodium carbonate would cause this or the way the self made sodium carbonate turned out? I'm used to chew, so the effect can't be from this, it had to be from the sodium carbonate, since with regular baking powder it was ok.

[@SnusAtHome]

@@gkasimir chew, or dip? Very important here

[@gkasimir]

@@SnusAtHome dip (or loose snus) like the stuff in the small cans like Stokers/Copenhagen etc. Just like what you've made.

[@diezelvh4133]

DO NOT USE SEA SALT! Use regular table salt. You are overcooking the baking soda. I would just stick to snus if you don't have an oven.

[@gkasimir]

@@diezelvh4133 thank you, I appreciate it. I only mix the sea salt (I've also used Himalayan salt before as well) into the liquid (e.g. water) as per instructions from the video. (No salt was baked with the baking soda). So basically what you mean is the regular table salt doesn't make sodium carbonate like acid when mixed, as sea salt or Himalayan salt would? Or did you mean that I overcooked the baking soda in the frying pan, which made it like super acid? Thanks in advance for your feedback. 🙏 Btw, I ordered a kilo of sodium carbonate food grade, since it's really dirt cheap, so this way I don't have to bake the baking soda, coz I don't have an oven. I also bought a bag of potassium carbonate food grade, just to experiment if it does make a difference. The only thing I want to really make is loose snus like Copenhagen, Stokers, Grizzly, Kodiak etc.

[@swirlingabyss]

Haven't watched your channel in ages. I quit all tobacco. I gotta say, your fingers are looking good and healthy these days.

[@greatnorthernadventures570]

How would you make it closer to say Grizzly or Kodiak? I’d imagine adding wintergreen flavor to it, but those don’t have that same tang as Cope

[@SnusAtHome]

Have to experiment a little more to get brand duping just right - there's so much more that goes into this than you might expect, though, so it's gonna take a little while. I've been beating around the bush on this for months and I can't see myself approaching it until I'm really ready to make something comprehensive.

[@gaussmanv2]

Can you use lye instead of the sodium bicarb?

[@SnusAtHome]

While it's true that some smokeless tobacco products do use lye, it's quite a bit stronger and more caustic than sodium carbonate and I personally wouldn't.

[@否空]

Whats the point of baking the baking soda to make sodium carbonate rather than just using baking soda? Whats the advantage?

[@SnusAtHome]

Sodium carbonate is a stronger alkalizer with a more neutral taste. It’s worth it! If it was some long ass synthesis I would just spoof it with baking soda, which is used traditionally in dip anyways, but the conversion process is Easy-Bake Oven tier simple and you really only have to convert one box for a near lifetime of carbonate.

[@abdullahomar8497]

Can we add a vape nicotine liquid to home made dip to increase the nicotine concentration?if it could be..how much can we add in how much tobacco?and in which stage better to add?

[@SnusAtHome]

There really is no need to do this! Just add additional alkalizer (a maximum of 10g to 100g of tobacco).

[@SB-qm5wg]

Very interesting.

[@SnusAtHome]

I think so too!

[@leo_coutinho]

I live in Brazil and I wanted to know where I can buy this tobacco leaf, here I could only find latakia tobacco for pipes, is it the same? If not, what is the name of this leaf and how can I find it?

[@donprovolone1425]

Kentucky Dark Fired. Latakia is also smoked but not nearly as bold as KDF. I believe Whole Leaf sells internationally. Hope this helps 🤙🤙

[@SnusAtHome]

Other comments aside, any dark fired burley will do the trick. I know that there are dark fired producers in Brazil supplying a small dip and nasal snuff industry there - time to make some phone calls

[@buoazej]

How hard is it to get the traditional 'tabaco de corda' or ' tabaco de rolo' in BR?

[@jeffpage4018]

Great video, and thank you for making this! Is there a tobacco source you can share to purchase Dark Fire tobacco? Thanks again!

[@SnusAtHome]

Wholeleaftobacco and Leafonly are both excellent; leafonly is, in my opinion, slightly better in terms of range of products offered, and they’re the only guys I know who carry some really weird shit like candela leaf and rustica

[@jeffpage4018]

@@SnusAtHome thank you

[@chrisinvestigateschrisinve3249]

What flavoring agent type like natural mint flavoring or is it different in your snus recipes

[@SnusAtHome]

Both are flavored the same way, but dip is really different in that it’s almost always sweetened if it has flavor, and that American dip flavors are VERY standardized. I’ll have to make another video once I get my recipes straight

[@diezelvh4133]

I remember my cans of cope always smelled like ammonia opening them up. Especially if it was in my pants pocket getting hot all day. No other dip did that. Or at least that strong smelling.

[@SnusAtHome]

Natural byproduct of the interaction between the alkalizer and the leaf; it’s a sign that it’s fresh!

[@jamesfindice2871]

@@SnusAtHomehmm, my fresh tins rarely smell like ammonia.

[@yearginclarke]

Yeah I'm pretty sure you're right that Copenhagen barrel ages the leaves themselves, not the finished product. Do you think a cheap bourbon would be good for this? I nearly always have a cheap bourbon on hand, but usually don't have scotch except once in a great while.

[@SnusAtHome]

Might not be *exactly* the same flavor, but I am absolutely confident the texture, burn and nicotine will be the same. Fire cured tobacco has enough smoke in it as it is, but it’s not quite as asphalt-ish as peaty scotch.

[@yearginclarke]

@@SnusAtHome Thanks for the reply. I'm thinking of giving this recipe a shot some day, considering the prices of dip nowadays. If I do try it I'll try both bourbon and scotch for comparison. From $9 to $11 depending on where you go, for a can of Cope snuff where I live. Absolutely ridiculous prices.

[@michaelmitchell1496]

@@yearginclarke That`s a steal compared to what I pay, here in canada. It costs 31 dollars, here. Canadian dollars, I know, but still a lot of money.

[@yearginclarke]

@@michaelmitchell1496 Wow that's insane! I guess I can't complain too much then.

[@slaynprey]

I’m definitely going to give this a try. But my reason for doing this is that I live in CA where flavored tobacco is illegal to buy. Mint flavor is my favorite but I’d be down for anything. The straight tobacco smell/taste is gets old after dipping all day. Only thing is I don’t want to add syrup or sugar so could I add a mint extract you think? Any experience with making flavored dip?

[@SnusAtHome]

Grocery store peppermint extract + a very small amount of aspartame will get you where you want to go. Just use a sparing hand :)

[@hangfire5005]

what particular variety of leaf do you recommend?

[@SnusAtHome]

👨🏻

[@chadbutler4135]

How would you add flavors like mint or wintergreen?

[@chrisinvestigateschrisinve3249]

Good question like what Brand flavoring also and what type.

[@SnusAtHome]

A little more experimentation is needed. You might not believe it, but flavoring is the trickiest part to get right.

[@nickgoodson5826]

I'm thinking the key is to not cook it- any change in texture should come from aging the finished product or the raw leaves. I made a batch using the snus method from the old video with a recipe based on copenhagen's ingredient list, including ammonium chloride and ethyl alcohol. It was reminiscent of long cut but not spot on.

[@SnusAtHome]

Wonder what kneading would do to this, a la the rolling process for steamed tea leaves during the production of sencha. Budget dips are just chopped, but Cope LC and other premiums have this fluffy, hair-like texture

[@jamesfindice2871]

@@SnusAtHomedamn, thank you for mentioning tea. Processing tobacco leaf might have lots of similarities to tea leaf. Oxidizing, steaming, pan frying and of course fermentation. Slowly with time or shou-pu-erh style 🤯

[@psillysighwheeliebin1537]

If you were to use nasal snuff instead of whole leaf tobacco, would I need to add salt and sodium carbonate? If I can use nasal snuff, what plain snuff would I be better using for this recipe? Whole leaf tobacco is expensive and hard to source in the UK.

[@SnusAtHome]

Nah, snuff is already treated, and adding anything would mess with it in a way we couldn't control. The easiest way to do this in the UK, unfortunately, is to grow some of your own tobacco and smoke cure the leaves like a smoked brisket or jerky (lack of Southern barbeque knowledge in the cultural consciousness of the British will have to be supplemented with online recipes). I do know that tobacco grows extremely well as far north as the Midlands and as far west as Wales, and have seen very healthy plants grown and cured in South London with my very own eyes. Or you could grind up a Toscano cigar. What you really need is fire cured tobacco.

[@psillysighwheeliebin1537]

@@SnusAtHome thanks matt. I live in Scotland where we get 3 days of summer a year so I don't think I will manage tobacco production out in my garden. I have been watching your videos for a long time and always wondered about using snuff for your recipes. Wouldn't there be enough salt in the nasal snuff to try one of your recipes? I use snus and snuff so would like to try a snus recipe but also an American dip recipe as we can't get our hands on american chew here in the British Isles. Any help appreciated, cheers and thsnks for the reply. Also we enjoy smoked fish here in the uk. Especially in Scotland where we smoke our catch in a smoker.

[@ascra1693]

Would the whisky make it weaker since whisky has a ph of 3.68-4.78

[@SnusAtHome]

Not from what I can tell - others have reported that this is plenty strong even with the whiskey!

[@ezzokenan1943]

can you make alt snus from mint and ginger without tobacco ? if u can make a video for us thank you

[@SnusAtHome]

A non-tobacco dip video is definitely in the cards, but it’s not something I’ve got the money for at the moment (requires a lot of pounds of different little herbs and a lot of time trying them out); rest assured, it’s in the cards.

[@ezzokenan1943]

@@SnusAtHome ty alot man am looking for alt herbs to stop tobacco

[@SHAWNPHILLIPS1974]

I’ve bin making my own chew for a while from following you actually lol.. still working on flavors but anyway it’s working an I’m not buying cope anymore but my question is ?! You don’t have to let it sit for a week anymore to release the ammonia or whatever😬

[@SnusAtHome]

Nah!

[@tahar7466]

Can you use alcohol instead of whiskey?

[@SnusAtHome]

Possibly, but the weird acrid taste of whisky contributes to the taste, I think. If what premium dip manufacturers say is to be believed wholesale, then they really do age their product in bourbon and whiskey barrels and that must do something for the taste if the added expense procurement of those barrels is to be justified.

[@tahar7466]

​@@SnusAtHome In Algeria there is a good cigarette factory, but when I make them at home they are not good. The factory keeps the formula a secret and writes on the cigarette packs: tobacco and water only. Is it the same added formula that I explained?

[@SnusAtHome]

@@tahar7466 Possibly not; I think that they aren’t lying, but probably have a very closely guarded blend of tobaccos that go into their cigarettes.

[@tahar7466]

@@SnusAtHome Thank you, one last question: What is the role of sodium carbonate?

[@SnusAtHome]

@@tahar7466 Raises the pH of the mixture to make the nicotine in the tobacco more absorbable in the mouth

[@thefeatheredfrontiersman8135]

Will nicotine pouches stay good in the freezer?

[@jamesfindice2871]

Sure!

[@SnusAtHome]

Absolutely! I've done it before, and friends of mine have even left it in the vegetable crisper to great success for long periods.

[@tino1766]

I’ll give it a shot. But I would like to get a tobacco shredder to make it as similar to a skoal long cut look. The cut from the blender don’t look appealing to me

[@SnusAtHome]

Try a chopped test batch first before you invest; it’s really not as weird as it looks.

[@tino1766]

@@SnusAtHome thanks for the reply. I’ll give it a go !