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Woodruff fermented burley snuff
From Juxtaposer on the Snuffhouse forum, 2012
A take on the Hannover-style recipe, made with burley leaf and woodruff in place of sweet clover. Both plants get their scent from coumarin.
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You'll need Tick as you go
Equipment
Coffee grinderFor turning dried leaf or rolling tobacco into a fine powder.SievesFor separating fine snuff from the coarse bits after grinding.Measuring spoonsFor recipes written in teaspoons and tablespoons, and for quick additions such as salt or ground spices.Mixing bowlFor stirring liquids into ground tobacco and letting it sit while it takes up moisture.Airtight jarsFor resting snuff while it develops, and for storing it afterwards.GlovesFor handling alkalis such as sodium carbonate (soda ash), potash and slaked lime.
Method
Notes
The woodruff tea is only lightly scented. It's there to moisten the tobacco for fermenting rather than to scent the finished snuff, and tonka bean would work in its place. Keep sodium carbonate off your skin and out of your eyes.