Do oak chips lose their flavor in the bag over time?

Discussion in 'Barrels & Oaking' started by JimInNJ, Jan 11, 2018.

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  1. Mismost

    Mismost Senior Member

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    Man that liquid smoke is some kinda powerful and all I have ever seen is Hickory. a Bottle cap full in ten pounds of sausage makes "smoked sausage". I'd be using drops in wine....fact is, I don't think I would try it!
    We got carried away one year with liquid smoke and made a batch of HICKORY sausage...could not hardly taste the meat....but a couple of links in a BIG pot of beans made good eating...but even the toots smelled like hickory!!
     
  2. joeswine

    joeswine joeswine

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    Remember that old addage,a little goes a long way..just like the zest.remember ,just a couple of drops you should experiment...you do know you can buy liquid oak.
     
    Last edited: Mar 7, 2018
  3. BryanM362

    BryanM362 Junior

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    Hey I see Ohio on your bag in the pic. I'm near Cincinnati, where are you?
     
  4. kevinlfifer

    kevinlfifer Senior Member

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    Way at the other end of I-75 Maumee, west of Toledo
     
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  5. Kiazer

    Kiazer Member

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    Youtube has a few guys (How To) They dry and roast chips and cubes/chunks slowly in stoves in their garages. Personally I buy a 1 lb bag that lasts me 2 years at $25......to each there own, there is no right or wrong
     
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