small scale sauce bottling
As a participant in the ongoing rub and sauce swap I would have loved to send my trading partner my personal dry rub, mop and finishing sauce. My stuff is pretty darn good and I would have liked to get some feedback outside of my area. I am concerned with properly preserving and bottling the liquid products. Anyone out there with suggestions?
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Shelf stable sauces require a certain acidity. Spicewine is knowledgable in this area. Shoot him a PM.
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Thanks my man. Will do.
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LEt me in on the secret when u find out Que
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Not exactly what queball was asking, but check post 20 in this thread:
http://www.bbq-brethren.com/forum/sh...f+stable+sauce |
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