Recent content by uglyduck

Your right it is just weird, but in the day of you can sue anyone for anything this is what it has come to.

I truly do not want to come out and say the name of my co packing company or the names that I pack my sauces under at this time.   A couple years ago I picked up a lover that spams all my post about how I stole a bunch of her recipes and ripped her off. She dose not use a lawyer, but she sends...

I started out my sauces in the restaurant I owned. I spent 4 years with a clientele of captive hostages to fine tune about 20 sauces. I had gotten to the point I no longer liked dealing with the hostages I was serving and when my daughter finished collage she kicked me out to run the place. We...

I have not read every post in this thread, but if no one brought up the cost of distribution witch leads to warehousing I think it's about time.   The city I'm in is a great location for shipping. We have a UPS sorting air hub for when I start my online store. There are 30+ trucking companies...

I opened my own co packing plant 7 years ago. We run my line of dressings, marinades, dry mixes, and sauces. We also have an egg ling because of a family farm.   Right now we have... Bulk line that bottle into 1 gallon jugs. 3 glass bottle lines. 4 plastic bottle lines. 1 woozy bottle line. 1...

I want to base it off dried peppers that I’m able to get from a few different venders year round. We all ready use dried habanero in one of the salad dressings we make.

I just wanted t thank you'll for your comments again. After talking to my restraint staff I decided.   We are going to switch out 3lbs of dried serrano and 3lbs of dried cayenne with 6 pounds habanero. Once we make a batch and find out what it's we will print labels.

Thank you so much for giving me some things to think about.

I'm looking to kick the heat up on the hot sauce I make because of my customers request. I do not want to change to much of the over all flavor profile mostly just want to run it up the scoville scale without killing people.   My sauce is more or less... Fermented serrano and cayenne peppers in...