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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-04-2014, 04:00 PM
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#1 |
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Full Fledged Farker
Join Date: 12-28-10
Location: Valencia, CA
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Anyone jar their own sauce commercially?
Just curious, what others' experiences have been trying to jar and sell their own sauce? I've heard, "you'll be giving it away the first year before you see any $$". Just curious, where to start. Thanks
__________________
Green OTG; Black OTS; UDS; mini-WSM; Weber Genesis Silver; USMC 86-94 |
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07-04-2014, 08:27 PM
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#2 |
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is One Chatty Farker
Join Date: 06-12-14
Location: Charenton, La
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I don't know about giving it away, but it is expensive... find an approved facility... send them
two samples to test for acidity... if the acid levels check out, they will make a sample for you to check/taste... up to three samples... then the fun starts... most have a set amount to order(300 gallons) is the least around here... but they usually give you design companies names and distributer names, a who will/might help you list... all for a low low price |
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