Swedish Snus

Learn the traditional way of making Swedish snus. It is easy and you can do it at home in you own kitchen with ordinary kitchen appliances. Follow these easy steps and you get a batch that will last for months as well as save you a lot of money.

Ingredients you need to make Swedish snus

Tobacco – A type suitable for making snus.
Salt – Without additives that can affect the taste
Sodium carbonate – Also called potash, potassium sorbate, soda,  barilla
Benzoate – This is a preservative that prevents mold forming in your snus.
Propylene glycol – E1520 preserves moist and makes the snus hold together better, optional
Glycerol –  E422 same as above but thick and sweet tasting
Flavoring – Can enhance the overall flavor, optional

Swedish snus recipe

If you follow this recipe you get a 2.5 kilo (5.5 pound) batch of Swedish snus when ready.

Swedish snus informationInformation – The weight of the finished Swedish snus and the moist content depends on the water content. Be aware that the type of tobacco and the grain size may need more or less water. I use this recipe for a coarse-grained Virginia tobacco.

You may have to experiment a little here to get the moist content you prefer. Many people that use snus portions prefer a little dryer snus while other prefer it a bit more moist. This comes down to personal preference.

If you find that you get a to strong snus you can use a bit less sodium carbonate. This depend on the nicotine content of the tobacco. The sodium carbonate helps the nicotine to get into your bloodstream through the mucous membrane. To much sodium carbonate can burn your lip and gum as well.

This is what you need

  • 1 kg tobacco flour (2.2 pound)
  • 1.6 liter of water (33.8 fl oz)
  • 180 gram salt (6.3 ounce) (Personal preference, you may use less)
  • 80 gram (1/2 deciliter) sodium carbonate (2.8 ounce (1.69 fl oz))
  • 1 – 2 gram benzoate. This is a preservative.
  • Propylene glycol or Glycerol, the recommendation is 3% or 30 gram per kilo snus. Preservative and enhance flavor. Glycerol is thick and sweet and often used in sweet food like ice-cream, cookies, candy and beer as it prevents mold and fermentation, also called propanitrol or glycerin.
  • One kettle for the water
  • A bucket, dishpan or other container for mixing, plastic, glass or stainless is to prefer.
  • Oven, rice cooker, Crockpot or other heat source.
  • Weigh scales
  • Measuring jug
  • A Fridge for curing and storage.
  • A freezer for long time storage.

This is what you need to make Swedish snus at home

This is what you do

  • Boil the water to kill any bacteria
  • Add salt and sodium carbonate to the water
  • Stir until it is dissolved in the water.
  • When the water cools to 70° degrees centigrade (160° F). The preferred baking temperature 60 – 90° centigrade (140 – 195° Fahrenheit)
  • Pour the water over the tobacco powder.
  • Stir and mix the tobacco and water thoroughly so you don’t have any dry tobacco left. If any of the tobacco is dry it will not be fermented.

    Mixing tobacco, water, salt and sodium carbonate

  • Put the tobacco mixture in the rice cooker or crock pot and compress it slightly with your hands. Remember the hygiene and wash your hands before you start. You don’t want bacteria in your snus. If you are using your oven, put the tobacco mixture in a heat resistant container. There’s plastic containers that withstands the baking temperature in the oven. This is not the most energy effective way to bake your snus and the oven will be occupied for a couple of days.

    Swedish snus packed in Crockpot ready for baking

  • Cover the cooker with a lid and  aluminum foil. The foil can increase the temperature with 10° centigrade (50° F)
  • Put an oven thermometer in the tobacco mixture so you can check the temperature of the mixture. A temperature between 60 and 90° centigrade (140 – 195° F) is preferred. It is the temperature in the snus that is important, not the temperature you set the oven at.
  • It is important that you use the “Warm” setting if you use a rice cocker or a Crockpot. Do not use the cook setting “Low” and “High”, it is way to hot.

    Set the Crockpot to warm

  • Let the mixture ferment at 70° centigrade (160° F) for five days.
  • Stir the mixture once a day. This is smelly, so you may want to do it outside or under the kitchen hood.
  • After five days, or when the mixture has turned dark brown or black, the snus is ready. You also notice a change in smell when it is ready. It smells the most the first day and less and less as it bakes.
  • Dissolve 1 – 2 gram benzoate in 20 ml of water. (0.035 ounce / 0.034 fl oz) and add it to the snus and stir well. This is a preservative that prevents mold. You may omit this if you store your snus in the freezer until it’s time to use it.
  • Add glycol or glycerol (optional), in my opinion it gives the snus a more mature and rich flavor. Glycerol gives the snus a sweet taste.
  • After cooling the Swedish snus is ready to use.
  • If you prefer you can add flavoring to the snus at this stage. More on flavoring below.
  • Store the snus in the fridge for two weeks or more. The storage enhances the flavor.
    Keep as much snus as you consume in two to three weeks in the fridge and put the rest in the freezer. I don’t bother with the small round boxes, I use 1/2 liter storage containers when I freeze the snus. A half liter of snus will last for two, tree weeks. Just use a table spoon to fill your snuff box each day.

Hygiene

Swedish snus is classed as a food product and the same hygiene rules apply for snus. When you bake your own snus, remember to wash you hand or use disposable gloves when handling the mixture.

It is also important to use clean tools and buckets. If you don’t you may get contamination in the mixture and a poor result.

Baking temperature and baking time

The baking time is dependent on the baking temperature. The taste is also affected by the baking temperature.

Centigrade Fahrenheit Baking time (days)
50 – 60° 122 – 140° 6
60 – 70° 140 – 158° 5 – 6
70 – 80° 158 – 176° 4- 5
80 – 90° 176 – 194° 2 – 3
90 – 97° 194 – 207° 1 + 12 hours

The higher the temperature, the darker the snus and a more cooked taste. If you bake it in the lower temperature range you preserve more of the aromas of the tobacco. When the snus turn from brown to dark brown or black it is ready.

Use a thermometer to check the baking temperature

In my opinion you get a better snus if you bake in the mid range, 60 – 80° C ( 140 – 176° F), and bake
for a bit longer time.

I use a Crockpot set to “Warm” and get a baking temperature of 65° (149° F) centigrade in the snus. If I cover the lid with aluminum foil the temperature raise another ten degrees centigrade. You can start with the lid covered with aluminum foil because the “Warm” setting raises the temperature very slow.

A common mistake is to measure the temperature in the oven and not in the snus mixture. This leads to a to low temperature in the snus mixture. It is also important to stir the mixture regularly once a day. I you don’t you can get mold in the mixture. Always measure the temperature in the mixture.

Besides all the flavoring aroma you can buy, you can flavor the snus with spiced or flavored spirits. Gin, whiskey and cognac are popular to use for flavoring.

Moist content & consistency

You may use glycerol to preserve moist content in the snus. An additional benefit is that the snus holds together don’t  fall apart as easily. You can also add corn starch to get it to hold together even better.

In commercial snus they put Gummi Arabicum to get the snus to hold together. This is very effective, so be careful and don’t add too much at once. Add a little bit at a time until you get the consistence you
prefer.

I have heard of people that add a small amount of cooking oil to get it to hold together. But remember that it can affect the taste of the finished product. I don’t use any of the above, I do not think it is necessary. I think that is the case if you use portions as well. The bag holds the snus together. Read more on portion bags below.

If you experience that the snus is to wet and sticky you may have added too much water. If that happens you can spread it out on a baking plate and place it in an oven on low temperature to dry it out. Alternatively you can spread it out to dry on a newspaper. Remember to add a little less water the next time. It’s easier to add water than to remove it.

If you keep the weight at 2.5 kilo (5.5 pound) for the finished snus, you get a perfect moist content I think. The moist content can vary depending on how much water evaporate during the baking. If you bake it in the oven and too much water evaporates, you can put the container in a roasting bag during the baking. When you store it in the freezer it can dry out as well, if that happens just add a couple of drops of water until you get the preferred moist content.

So if your finished snus weigh less than 2.5 kilo (5.5 pound) when the baking is done, all you have to do is to add more water until it does.

If you find hard lumps in your snus, it can be that the sodium carbonate don’t have been dissolved and thoroughly mixed with the mixture. This happens if you don’t dissolve the carbonate in the
water but add it dry to the tobacco flour as you can see in other recipes. So be meticulous when stirring the mixture, or better still, dissolve it in the water. If you get a lump in a pris you can burn your gum and your lip.

Flavoring

This is the subject you find the most information about around the web. This comes down to personal preference and taste, but don’t be afraid to try different flavors. You can keep the main batch without flavoring in the freezer and add different favors to each storage container as you take them out.

Don’t add a flavor to the whole batch until you have tested it on a small sample. It’s not fun to have to throw away a whole batch just because you cannot stand the flavor.

The most common snus flavor is Bergamott, a citrus flavor. It comes from the Rutaceae family of plant and citrus xlimon Bergamia group of plants. It is mainly grown in Italy and north Africa and it shares its origin with lemon.You find this flavor in the Swedish snus General.

A small sample of available flavors. Tobacco, smoke, aniseed, liquorice, salmiak

 

Another available variant is Armé which is a mixture of Bergamott and rose oil.

Rapp is a mixture of juniper berries and bitter almond.

Some experiment with spirits, essence, coffee, lavender, zingiber officinale, clove. At Christmas-time you can use cinnamon and cardamom to get a Christmas snus.

In general, you can use just about anything you can eat and it can be properly mixed with the snus. But don’t add anything that makes the snus to wet. But use a bit caution here, add a little at a time and test. It is very easy to put too much essential oil in the snus at this point. If it is to weak, add some more a little at a time.

Remember that you can’t take flavor out if you add too much at once. You may have to throw it away if you can’t use it. I normally use half of a bottle of Bergamott to 2.5 kilo (5.5 pound) Swedish snus. I don’t want the Bergamott flavor to be to dominant oven the natural tobacco flavor. That is about 5 – 8 drops in a regular 40 gram box. The flavor develops and get stronger as the snus age.

Heat sources

  • One obvious heat source available in most homes are the oven. But remember that you are occupying the oven for up to 6 days.
  • As alternative to the oven you can use a rice cooker or a Crockpot. If you use one of those you don’t have to occupy the oven. Buy a Crockpot at amazon.

    You can use a Crockpot to make Swedish snus

  • Yet another alternative is the Swedish snus oven, this is the budget variant. It is just a Styrofoam insulated cardboard box with a standard old fashioned light-bulb, 25-60 W, as a heat source. The effect is depending on the ambient temperature where you place the box. You have to check regularly to ensure a correct and consistent temperature in the box when baking. You make the lid out of Styrofoam as well.The trick here is to get the same temperature everywhere in the box. I have seen people using a computer fan to circulate the air in the box to get even heating in the box. You can find a wide range of home-made ovens if you search on Google: snusugn

Storage & aging

This is the step where the reaction with the alkali is fully completed and some ammonia escape from the snus. Before the aging is fully completed you can’t fully appreciate the flavor of the snus. Swedish snus fresh from the baking process can really taste awful before the aging process. It is now any flavoring will really mingle and mature with the snus.

It makes a big difference on the result if you store the snus in the fridge for at least two weeks before you use it. You let the mixture rest and mature. I have kept my snus in the fridge for up to four week before I put it in the fridge. I have often found that the last container in a batch is the one with the best flavor and quality. I think the snus matures even when you keep it in the fridge (after the two weeks in the fridge).

Make your own Potash

If you don’t have any sodium carbonate you can make your own from ordinary baking soda (sodium bicarbonate). All you have to do is:

  • Put the baking soda in a heat resistant baking pan
  • Bake it in 200° centigrade for about ten minutes (392° F)

Swedish Snus Portions

A real man use loose snus, portions are for girls, bloody Smurf diaper 😉

Even if you don’t use loose snus, you can still enjoy your own home-made snus. You can buy (here in Sweden) empty portion bags and use it with your own snus.

Swedish snus dispenser tool

When you buy it you get it as a paper tube. From that you cut the length you need. With a dispenser you fill your portions with preferred amount. Then you can just fold the end and put it under your lip or seal the ends more permanent with a curling iron.

Empty Swedish snus portions

I have never tried home-made portions, I prefer loose snus. My friend Andreas has provided me with the pictures on Swedish snus portions. But I think you have to have much staying power to pack 2.5 kilo snus in small portions.

Filled portion bags

I used the original (40 gram) round boxes for my first batch. And that came to over 50 boxes and was a bit too much work for my taste. Now I just use 6 or 7 1/2 litre storage containers for the whole batch.

Use a curling iron to seal the bag.

 

Sealing a bag with the curling iron

 

Now you can treat your friend with home-made portions

Now you can treat your friend with home-made portions

 

Update: Read my article on cooking temperature, TSNA and the benefits of glycerol here.

If you find this article interesting you may find my article on what snus is and the history of Swedish snus interesting as well.

What flavor do you use for you home-made Swedish snus?

Leave a comment and let me know what you think, and don’t forget to share this post with other snus-lovers out there if you like it!

Pictures: The pictures on home-made Swedish snus portions I have borrowed from my snus-making friend  Andreas blog.

 

Comments

Swedish Snus — 32 Comments

  1. Hi!
    I have a couple of questions 🙂

    1.Better is when I mature my snus in Freezer OR Fridge, at once after baking?

    2.Sodium carbonate (Na2CO3), E500 is a normal Soda?

    3.How much Propylene Glycol I must add to 1 kilo for example?

    4.Please Tell me about aromas, I’m living in EU,so I can’t buy Snus or accessories. Is aromas like below for E-cigarettes is ok?
    I can’t buy on scandinavian websites because this is illegal ;/
    http://www.inawerawinkel.com/E-AROMAT-BERGAMOT-by-Inawera-10-ml/1155/?i=en

    Greetings! , Nice blog, Thank You!

    • Hello Johnny

      In my experience it’s better to store the snus in a fridge for four to eight weeks before freezing it. What I have read is that’s how Swedish Match prepares their premium snus General Kardus before selling it. The only thing that might happens in the fridge is that it can become a bit dry, but then you can just add a bit water and it’s fine again. In the worst case you can get mold in the snus, but that has only happened to me one time in all the years I have made my own snus. Then I just removed the mold and put it in the freezer and it was fine.

      When I start using a new batch I prepare the next batch which I keep in the fridge until the batch I’m using is used up. Then I put the matured batch from the fridge in the freezer and prepare the next batch and so on. As I’m using one kilo tobacco for each batch, the snus can be in my fridge for many months before I freeze it. The snus can get a little dry even in the freezer, but then I just add a little water and it’s fine again.

      Sodium carbonate, Na₂CO₃, is normal soda. You can use that or potassium carbonate, K₂CO₃. I use sodium carbonate.

      The recommendation for propylene glycol (or Glycerol E 422) is to use no more than 3%, that is circa 30 gram per kilo snus. The glycol is a moist preservative as well as enhancing the flavor of the snus. As with food you can cook without cream and butter, but with it the food taste better. I find that this is the same for glycol or glycerol in snus. It just taste better with it, a richer and developed flavor.

      I have no experience using e-flavors, I don’t know if it’s the same as the one’s I’m using. I know that you can’t buy tobacco or snus from Sweden, but I don’t think it is any restrictions on essential oils. I made a quick search and found the same oils here: amazon.com

      But you better check that the oil is a food graded oil as you can read here: food grade essential oils
      I hope that this is some help for you and whish you good luck with your snus.

  2. Thanks for Reply 🙂
    Sorry but, in point 3 not what I mean.

    Please look at every Can of commercial Snus and You can see:
    -fuktighetbevarande medel (E422 – glycerol and E1520 – glycol) I ask You about this E1520 because I can’t find in Your recipe how much I must add it.

    Another thing , which wonder me is that , on EVERY can of snus I see “Aromer Inklusive Rökarom” so this must be important element in the Snus mixture?
    If I good understand this is aroma of smoke. So every snus have Rökarom aroma, this is like a foundation to flavoring?

    Last question and I give You peace 🙂 , because I don’t know what tobacco better to buy …
    -Virginia or Burley? With Your expirience what is better?
    If I smoke Cigarettes I prefer Virginia, I HATE dark tobacco to smoking, but I do not know how this translates into snus. Maybe try two kinds and try?
    I like strong snus , I trying it when I was on holidays , Portion – Thunder,Kronan stark have a best kick and this is my favorities 🙂 , but goteborg rape is the best taste. Loss – general gold is better than Ettan (ettan have too much salt).

    • Hello Johnny

      From what I have read you can use either glycerol or glycol. So I assume that you can use the same amount, ca 30 gram per kilo snus in both cases. Glycerol E 420 is often used in sweet foods like ice-cream, cookies, candy and beer as it prevents mold and fermentation.

      The “rökarom”, or smoke aroma, is used since they stopped using smoke cured tobacco many years ago. Today all tobacco used in commercial snus is air dried. In smoke cured tobacco you get a higher TSNA-content (Tobacco Specific NitrosAmine) and that’s not a good thing. Although I have bought a bottle of smoke aroma I have never used it. But as with anything, you have to try it to see of you like it.

      The tobacco I have bought where the type has been declared it has been Virginia. Other just say tobacco-mix where you can’t tell the type. But I know Burley is used in home-made snus. Commercially made snus can contain up to 20 different types of tobacco. Alida, Havana and small stalk black mammoth is used by the author Per Englund in his excellent book “Eget snus” (Translates to “Your own snus”), but it’s only available in Swedish as far as I know. Snus made from only black mammoth is far to strong according to Per. I have bought some burley seeds and are planning to grow them next summer. If I succeed I will post the result here. The Virginia I grew this year did not turn yellow, almost all the leaves dried green. I’m not sure why, but I think I harvested them to early. I probably start germinating the seed as early as January this time to get a longer growing period. As I said before, you have to try things to find out how it works.

      The amount of nicotine varies in different types of tobacco, something you can find out where you buy the seeds. If the nicotine content is low you can increase the “kick” by adding more soda. But you have to be careful as it can burn you lip and gum.

      I hope that this clarified things for you.

  3. Many Thanks Anders! Your knowledge is really HUGE 🙂

    You helped me a lot, and who knows maybe You are saving my life 😉
    Write this blog, never delete this,when peoples learn what is Snus, You will be Hero and more famous in web.
    Anyway EU want to earn money on Cigarette Business (5-7 euros – one pack) and don’t think about people health, but I hope that EU fall down and Snus will be for everyone.
    When I’ll done my home snus , of course tell You about results.

    Marry Christmas !

    • Thank you for asking. Your questions made me read up a bit on the E-numbers and what the differences are between them. I also updated the page so maybe the next guest don’t have to wonder what it is and how much to use.

      A happy holiday to you too.

  4. Hello!
    A great article! Thank you!
    I’m from Russia! In this month the ban on snus saling was imposed in our country. Now it can be bought only at unlegal sellers, where the prices are very big! So making snus at home is the best decision!
    The only problem for me now, as I think, is to get air dried tobacco.
    So the question for you, Anders! Is it possible, to make snus from tobacco, which is saled for smoke pipes?

    • Hello Alexander

      I’m glad you liked the post, thank you.

      Sure, you can make snus from pipe tobacco. But be aware that it may have added chemicals to get a steady glow, for taste and so on. Another thing is that tobacco for smoking is often flue cured. It has been smoke dried in a barn from smouldering sawdust. That is something that can increase the TSNA levels in the tobacco (Tobacco Specific Nitrosamines), and that is something you want to avoid. That’s the reason why Swedish snus has been made from only air dried tobacco for almost 50 years.

      So, you can use pipe tobacco but be aware of the cons. Alternatively you can grow your own tobacco, something that has gained popularity here in Sweden.

      Good luck with your snus production.

  5. Pingback: Making Snus

  6. thanks so much for the great guide.

    Many years ago, a decade perhaps Camel sent me a tin of their Original Snus. Being in test market and not readily available I got into Swedish Snus since at the time it was readily available online. I did end up out of town and went out of my way to find a shop that was carrying Camel Snus and the guy talked me into trying Spice. I’ve missed it ever since. Which is why I began looking up how to make snus; portion.

    My question is this. Spice was an Allspice flavor. When making Snus would using powdered All Spice be ok? I seen the suggestion at Christmas about Cinnamon. Also by chance would you or your friend have any guidelines or suggestions as to how much per X snus to use? thanks again for the great article. Definitely be looking for the portion roll and trying this out.

    • Hello Sarge

      I think you can try with powdered allspice, but I have never tried it. An alternative may be to put it in hot water and let it soak for some time and then use the water. But as I have never tried it myself so you have to find out by yourself. But that is why it is so fun making your own snus, you can try almost anything, at least once. Some may taste yacc, but some other taste may be your new favorite.

      The best guidelines for how much to put in is you own sense of taste. Add a little at a time until you think it’s enough. Take your time and resist the temptation and add too much in one go. You can’t take it out if it is to strong. You may also consider that storage may affect the strength of the taste.

      Good luck with your allspice snus.

  7. Pingback: Making Snus From American Spirit

    • I’m glad to see Swedish snus is appreciated all over the world. Once you try to make your own you will find that it is easy. Spread the word…

  8. Hello and thank you for sharing this great recipe of yours. May I ask, is this “healthier” than Swedish snus sold in stores? Is this healthier than American snus? What makes American snus unhealthier than swedish counter part and how does all that apply in your home made snus?

    • Hello Snusman

      I know of one home maker that had his snus tested and that was as good as the snus you buy. So if you do it right and pay attention to the temperature, I don’t think there is a problem. In Swedish snus you only find air dried tobacco and not the smoke cured tobacco you might find in cigarettes and other tobacco products. For American snus I don’t know, nobody knows how they make it and what tobacco and ingredients they use. Swedish snus is classified as a food product and undergo strict testing and regulation. Snus is not a “health” product, but it’s better to make it as safe as possible.

  9. Hi!!!, greetings from argentina!!!, thank you so much from taking time to make this guide for every noob like me in the internet. I have one question:
    Why cant use the regular tobacco for smoke, who come in bags?. Thank you so much and you have other follower to your blog. This post is awesome! Thank you so much!

    • Hello Mario

      You can use smoking tobacco to make snus. But in Swedish snus only air dried tobacco is used, not flue cured or smoke cured tobacco. This is to keep the TSNA-levels as low as possible (Tobacco Specific NitrosAmines). Traditionally smoke cured tobacco was used to make Swedish snus, but that was many years ago.

  10. Hi!, your website is awesome!, thank you for all!. Now, you know where i can buy tobacco flour suitable for snus online? Because in mi country dont sell this tipe of tobacco. Thank you so much!.

    • Hello

      I’m glad that you like my site. There are a number of Swedish sites that sell tobacco flour, just Google for “snussats” and you will find a lot of them. But there’s a lot of rules and regulation on selling tobacco to other countries, so you have to ask if they can sell to you. If you can buy whole leaf tobacco where you live it is very easy to grind it to flour. When the tobacco is really dry you can almost crush it by hand. A regular food processor or a coffee grinder will also do the job. I wish you luck in your snus production.

  11. Hello, really enjoy reading your blog about home-made snus, I am sooo impressed. I will definitely try to make my own snus this year. However, I have one question. Do you have any idea about where it is possible to purchase the round snus boxes? All for now have a wonderful evening. With kind regards TorA

  12. Hey Anders from USA.
    Just set my first batch to bake with whole-leaf, air cured burley tobacco. Man, grinding that up was a bear of a job and I’m afraid it’s still too course… maybe I really should have stuck it in the oven for a few before throwing it through the coffee grinder. Oh well, it’s all being portioned out anyway.
    I’m using a third of your recipe and after the first 12 hours it looks a little dry in the crock pot. Is this a common observation or should I add a little more water for my first stir of it later?
    Again, thank you for the blog and fingers crossed for Florida’s first homemede snus batch!
    Cheers.

    • Hello Jeremiah

      The stems can be hard as sticks and difficult to grind but with a stone grinder it’s no problem. When the leaves are really dry you can almost crush it by hand.

      If the snus is not completely dry I suggest you add more water after the baking is done. It is easier to add more water if it is to dry than to remove to much water if it got to wet.

      Good luck with your fist batch of Swedish snus.

  13. Nice one.
    I was looking at different websites but with yours I’ve finally figure it out.
    What I was missing in the process of snus making is the fermentation of the tobacco. You are actually doing that in the crock-pot. I presume that with grounded tobacco it may release even more nitrosamines than with whole leaves. Thank you very much for clear instructions.
    I still have one question though. You’re mentioning Benzoate in the recipe. which one? I’ve seen benzyl benzoate as well as sodium benzoate.
    Thanks a lot and best of luck.

    • Hello Polchie

      I’m no benzoate expert, that is what was delivered when you bought a whole snus making kit. But it is no longer legal to sell a complete kit. They have to sell the tobacco and the ingredients separate to avoid the snus-tax. But from what I have read the benzoate is the same thing you use if you make your own jam to prevent it from molding. But this is an option, you don’t have to use bezoat to make your own snus.

  14. I’m a feind for my Christmas blend. Carbonate, water, salt, 10 types tobacco, bergamont oil, Douglas fir oil, nutmeg oil, orange oil, ginger oil, cinnamon or cassia, peppermint. Devine!!!!

  15. I hav now used your recipe two times and i find the taste is better than comercial snus from stores.
    I used bergamotte taste and ferment at no more than 80 degrees celcius 70-80 for five days.
    I made a downscale of your recipe:
    400 g of tobacco
    72 g sea salt
    32 g sodium carbonate
    0,5 g bensoate
    1,2g of bergamotte glykol
    It gets a very nice tobacco taste but does not stick well together,to me this is no issiue.
    Thank you for this very well made recipe sir.
    From a snus user in norway

    • Hello Atle

      I’m glad that you have success with my recipe. I have since that posting learned how to get a more sticky snus without adding anything more to the snus. The secret is to put the snus in a dough mixer and process it until you get the texture you want.

      I can recommend the Face-book group “Vi som älskar lössnus” if you understand Swedish and the blog magistersnus.com.

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