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SmokenFire

Member Since 06 Jan 2013
Online Last Active Today, 07:14 PM

#1530008 Storing and shipping hot sauce

Posted by SmokenFire on Today, 07:14 PM

I have some questions about the proper way to handle hot sauce after it's been cooked and cooled. 

 

I want to start shipping soon, I've got the recipe finalized and I gave out a demo batch for free with fantastic feedback. The next step is to start producing in quantity, but I've hit some snags.

First, the sauce has to cook for about 8 hours, and of course be cooled after that. I've got ice wands to make sure that it's cooled properly, but once something is cooled it needs to stay cold, right? So that's my big hang up. Once it's cooled and I go to bottle it, how can I safely bottle a cold sauce and be able to ship it/store it at room temperature? What is the legal/safe way to do this, and is there any specialized equipment I need? For the record, I'm a professional chef so I've got a pretty well stocked kitchen, there isn't much I can't do in my home kitchen, and I also have access to a commercial kitchen (my job after hours) in the event there's something I need that I don't have at home.

 

Thanks for the help!

 

Get yourself a ph meter, test your existing recipe.  IF your pH is low enough, you can bottle using the hot fill & hold method.  Then it's just a matter of re-casing the bottles and then shipping as the orders come in.

 

Your restaurant background is going to help a lot, but read the hot sauce 101 and fermenting 101 threads in their entirety.  

 

And welcome to THP.  :)




#1529184 BREAKFAST!!!

Posted by SmokenFire on 18 February 2018 - 01:59 PM

soft scrambled eggs, biscuits with sausage gravy and some bacon.  drizzled with some small batch chipotle sauce.

 

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#1529148 What´s this pepper

Posted by SmokenFire on 18 February 2018 - 12:24 PM

Maybe it´s the Scotch Bonnet, right?

 

Looks like a red hab to me.  Scotch Bonnets have a different "bonnet" shape, wider at the bottom and more narrow towards the top:

 

Scotch-Bonnet-web.jpg

 

photo credit to Baker Creek Heirloom Seeds.  :)




#1529142 Many ways to make Mayonaise

Posted by SmokenFire on 18 February 2018 - 12:19 PM

I've been making aioli (or mayo) with my immersion blender in a mason jar - it's super easy and an awesome way to infuse it with many flavors.

 

This is the link I used.  :)




#1528934 SnF's Feastival!

Posted by SmokenFire on 17 February 2018 - 07:30 PM

wild caught walleye. pan fried w homemade coleslaw, tots and spicy tartar

 

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#1528672 Burgers? Hell Yeah!!

Posted by SmokenFire on 16 February 2018 - 09:28 PM

Pay dat man hees money

 

From the archive.  The only shot I got of this one.  No recollection of eating it, no idea how long ago I took the picture.

 

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#1528401 Bottling

Posted by SmokenFire on 15 February 2018 - 10:35 PM

What are the steps for something like co packing? Do they make replicate, bottle it and label it? Then send it back to you? I apologize for not understanding very well

 

All good jbopbr.  :)

 

Google search string something like "hot sauce co packing companies (your state)".  They will want you to supply them with a sample of your sauce along with the exact recipe (if you can get grams its a plus) and then they will do a trial run.  You'll taste that, give feedback on it and then greenlight the production run.  They will make/bottle/label your entire batch of sauce, though other vendors might be less costly you pay more for a one stop shop.  Once the sauce is made they send it to you via freight and you then sell it however you do. If you don't want to take delivery of the whole batch the copacker will charge you storage fees, so you have to match up logistics.

 

Don't let it sounding hard part of it drive you off.  Anything worth having has to be fought for. 




#1528397 Hot Sauce from Dried Peppers?

Posted by SmokenFire on 15 February 2018 - 10:28 PM

Mash appears to be fermenting well and I can't see any growth or kham or cause for concern. Provided that darker spot on the top center isn't mold yer likely fine.

 

 




#1528392 Bottling

Posted by SmokenFire on 15 February 2018 - 10:21 PM

So, as a newby Im trying to understand the business side of things. For example; if a company sees some opportunity in mass producing a hot sauce, how exactly would they go about bottling and labeling? Are there specific companies that will make the sauce for you if you give them the exact recipe?

 

There are many copackers that can produce your sauce your way from your exact recipe.  There are not many companies that see opportunity in mass producing your hot sauce unless there's another angle to market, because it's all about profit.    




#1526015 The Salad Thread

Posted by SmokenFire on 08 February 2018 - 08:35 PM

Ken's makes a great dressing when you can't find time to make your own.  We've been kicking salads out 2 or 3 x a week since the new year, I'll be posting here soon!

 :)




#1526013 Burgers? Hell Yeah!!

Posted by SmokenFire on 08 February 2018 - 08:25 PM

 

Negative.

 

With lettuce.

 

And ketchup.

 

Egg buns?

 

#NotMyBurger.

 

I prefer whole leaf iceberg, with a nice slice of tomato & onion.  I do prefer his pickle slices, and I skip the ketchup and prefer dijon instead of yellow.  Egg buns are the shit though, especially if you can't get brioche.  YMMV.

 

That said, I posted that vid mostly for the cooking method rather than the exact garnishes.  His trick w the touch of water to steam melt the cheese is solid, as is the grinding of whole chuck roast.




#1525722 I ♥ Wings

Posted by SmokenFire on 07 February 2018 - 07:08 PM

Great contest & prizes, and really wonderful entries by all.  I'm sure H&B and Mike had a tough go of selecting the winners.  :)




#1525561 Burgers? Hell Yeah!!

Posted by SmokenFire on 07 February 2018 - 02:06 AM

Brioche buns FTW!!  

 

I've been making burgers like this guy for a while now.  He's lewd and a bit vulgar, but his burger skills are on point.

 




#1525427 Burgers? Hell Yeah!!

Posted by SmokenFire on 06 February 2018 - 06:07 PM

Orange rocoto colby jack burger dressed with onion, pickles & dijon.

 

rmprh1.jpg

 

Since we started buying fresh ground chuck from the butcher I won't order a burger if we're out at a restaurant because we can do better at home.  :)

 

 

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#1525424 SnF's Feastival!

Posted by SmokenFire on 06 February 2018 - 05:59 PM

Made some potato, onion and rocoto latkes a few days back for some brunch.  Topped with a bit of parm and garnished here with some pickled green beans and horseradish sour cream.

 

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Deviled eggs with bacon, chive, orange habs and homemade mustard from the same meal.

 

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