So I wanted to see if I took the time to calibrate the cutter, how thin you could you go cutting up a plug. Started with an all Virginia plug that I believe is all red and brights.
The cutter is a cheap Amazon meat slicer that does better than an antique cutter. The reason is there is a measuring guard that you push the plug up against. Slowly make the cut and perfect. The trick was setting the space between the guard on the back of the blade. There are two screws that determine the thickness of the cut. I used the guard itself as the size of the thickness. I took the guard off and put it between the screw and the blade and bring the nut snug. Do that with both screws and then add the guard and knob screws.
It does a great job and makes the flakes consistent! The cutter is very inexpensive. Mine came with 2 blades that were wicked sharp.
https://www.amazon.com/Upgraded-Stainless-Cleavers-Vegetable-Barbecue/dp/B0DYNNYPFN
Edit: 6/27/25
It’s been one month since I sliced and jarred it up. It is straight up McClelland vinegar smell when I opened it up. Excellent Virginia smoke! Still not entirely sure how this happens.
Couple of observations . . . first, I find flaked tobacco has a better chance of producing the Vinegar smell then plug. Second, it seems if I pop and reseal for a time it also starts to produce that famous aroma.