Does anyone use real mayo in their sandwich extracts? I'm in the process of working on a club sandwich extract (lightly toasted white bread, nitrate-free turkey, two slices of nitrate-free bacon, a leaf of romaine, and a slice of beefeater tomato) and I'm not sure whether the mayo component will make things skunky.
My process is pretty simple. I use a dry food processor to turn the sandwich into a mash, then I bake it at 175 degrees for a few hours to take out most of the water. Finally, I put it in a tupperware and cover with about 100ml of PG. I warm extract that for about 12 hours, then do a cold maceration for a few days more.
My first attempt is currently steeping. It smells a little skunky, and I think it might have been the mayo. I'm planning to load up a tank tomorrow and see how it vapes.
Anyone else have experience with sandwich extracts to help out? Here's some pics.
Link
My process is pretty simple. I use a dry food processor to turn the sandwich into a mash, then I bake it at 175 degrees for a few hours to take out most of the water. Finally, I put it in a tupperware and cover with about 100ml of PG. I warm extract that for about 12 hours, then do a cold maceration for a few days more.
My first attempt is currently steeping. It smells a little skunky, and I think it might have been the mayo. I'm planning to load up a tank tomorrow and see how it vapes.
Anyone else have experience with sandwich extracts to help out? Here's some pics.
Link
