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?
Cajun Grill Super by Percy Guidry
Cajun Microwave by Queball
"If God did'nt want us to eat cows, he would'nt have made them out of meat."