View Single Post
Unread 10-23-2013, 07:56 PM   #16
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ponty56 View Post
Wouldn't barrel ageing add other flavors other than the wine?
Maybe, but as a food product I wouldn't barrel age BBQ sauce.

My idea would be to keep it free of bacteria, after I process sauce I put into sterile jars and pressure can for long term storage.

I guess you could age for a short time, then bring to pasteurization temperatures again before bottling. I personally would be reluctant, but that doesn't meat it wouldn't work.

I got sick from food once in the military, very unpleasant with weeks of recovery. I now always stay on the side of caution.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote