I have a tap box of Bernard’s Klostermischung and a tap box of Poschl Gawith Apricot both have been opened for quite some time now but neither have lost their moisture content or any flavor/strength. I’ve read multiple places to stay away from tap boxes from Samuel Gawith because they dry out and lose flavor and you never see any other English snuffs in tap boxes. Anyone have a technical explanation?

German snuffs are ‘moistened’ with oil.

I have a wood box that I use for oil based snuffs (Indian). They don’t dry out the way water based snuffs do.

@Mouse What kind of oils are we talking here? I don’t think essential oils would add a moisture element, which must be true because WoS, Toque, Sam G. etc. all have essential oils added for the scents and they dry out rather quickly.

mineral oil a.k.a. paraffin wax

what bob said^

As Bob said however I believe it used to be clarified butter until it was banned due to its going rancid…Sternecker Echt Fresco is ready to add your own choice of fat or oil…

I see! How long will they stay fresh for?

I am not sure really I imagine a few days…

Clarified butter should be good for a few weeks - I believe the clarification process leaves you with something that won’t go rancid so quickly - but I have always thought that if I did try the Fresko Ungefett I would use sunflower oil, which should be good for a few months. On the other hand, as a former smoker I’m not too bothered by the thought of a bit of unburnt mineral oil. I inhaled far worse regularly for years!

I’ve always wondered, do you heat the oil/butter in a sauce pan and stir in the baccy like your making hamburger helper? How much butter should you use? Butter on Sternecker makes me strangely hungry. I want to make flapjacks with it

this has made me wonder about cheese and bacon snuff. Is it bacon grease? That would scare me.