I know it may be sacrelidge but....

[ped]

Do you think that if I was to soak oakdust in whisky it would have the same effect as whisky barrels that have been ground to oakchips/dust?.

I know I know, it may be sacrelidge to use good whisky.....but I hate the stuff and have a couple of bottles that will never be drunk so I may as well possibly put them to good use !!

[saucisson]

You are correct it is sacrilege and I am so upset I would ask you to leave immediately.

(joking )

To answer your question, I don't think it would work. Oak barrels are normally old sherry barrels so are steeped in both.

A better use would be to send them to me so I can enjoy them

More seriously: put up to 50ml whisky per kilo of product into your cure/marinade prior to smoking.

[Big Guy]

If you don't like the taste why would you add it to your sausage?

[NCPaul]

I posted a marninade that uses poor quality whisky here:

http://forum.sausagemaking.org/viewtopic.php?t=7003

The whisky taste is not too pronounced in the final roast. If the whisky is good - Christmas is coming up.

[ped]

It would be to smoke salmon so there would only be a hint of it's flavour , and anyway not everything I smoke is for me

[probbq]

Adding whiskey to the wood, will not change the flavour imparted by the smoke of whatever variety of wood you're using... you'd be better off sending it to saucisson

[ped]

So are you saying that it is pointless buying Whisky barrel chips?

Heard this morning that alchohol is worse than heroin so I would hate to be party to saucissons possible addiction, will just have to pour it down the sink

[probbq]

To be totally honest, I have yet to find someone that can tell the difference in the flavour imparted when using plain Oak, or Whiskey Oak.
Whiskey oak does give off a slightly different aroma when it burns, but I don't think it affects the final taste of the food.
If you want to "spice up" the flavour, sprinkle some dried herbs or spices onto the wood dust.