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Unread 06-30-2006, 07:47 PM   #6
jpw23
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Join Date: 12-02-05
Location: Ky
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Quote:
Originally Posted by queball
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?
have you tried hot packing your sauce( canning ) you may need to pressure can depending on the acidity level.......check with your dept. of agriculture for more info.
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Chargriller pro offset X 2
Brinkman Gourmet Smoker
7-N-1 r2d2 looking cooker(on loan never to be returned)
Slightly bent Weber kettle
Scratch and dent wally world Uniflame kettle
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