|Our HomePage||Recipes||Smoke Signals Magazine||Welocme||Merchandise||Associations||Purchase Subscription||Brethren Banners|
|Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.|
|10-13-2007, 04:11 PM||#1|
Join Date: 08-11-03
Location: St. Louis
Bottling Sauces and Rubs
So we've had some limited success with some rubs and sauces that we've made. I would like to maybe bottle some up for family and for trade. Not looking at anything commercial at all right now.
My question is how do I go about bottling sauces and rubs. Rubs I would think would be pretty simple, get rub bottle, add rub. I guess my main question with Rubs is what is the anti-caking agent's effect on taste, etc. Where do you get it, and how much do you add.
Sauces are a little more complex. How do I ensure the safety of the sauce? I know Spicewine suggested about 2 years ago ensuring below a 4.5 ph would do it. How do you measure ph? I have some pool testing kits, but I don't think sticking the little dip stick into the sauce is going to work since I won't be able to see the strips color.
Additionally, where can one get sauce and rub bottles? Labels I could make on a computer at this point. Again, not after anything fancy in that respect.
Any help or advice on bottling would be terrific.
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOINK...It's what's for linner.
|Thread||Thread Starter||Forum||Replies||Last Post|
|Bottling Sauces||HBMTN||Catering, Food Handling and Awareness||16||10-21-2011 07:10 PM|
|bottling rubs and sauces||rookiedad||Q-talk||14||04-15-2008 08:56 AM|
|Rubs and Sauces||motoeric||Q-talk||8||08-23-2007 01:24 PM|
|Rubs and Sauces||mbowker641||Q-talk||25||01-28-2007 05:09 PM|