Recent content by SibbysSauces

Thank you, everyone.  I've never had an issue with any OXO product, so that one might be my go-to for a first time milling.  

I had never even considered a food mill.  Can it potentially be a messy process to use?

I've only ever made thicker hot sauces, but I'm currently fermenting one that I need to strain out once it's done.  I'm wondering what methods are best.  I've never had much luck with cheesecloth, but maybe it's because I've only bought the cheap roles that shred when you cut them.  Should I be...

I've tasted a few different bacon flavored sauces, but they all seem kinda artificial.  I don't know if it's because of the fermentation process or if they are using bacon bits instead of real bacon.  ALl I know is that I haven't liked any of the flavors I've bought, but I love the one I make. ...

I have a sauce that I grind fully-cooked bacon into with fresh ghost peppers (and other ingredients). I cook and blend everything together for quite a while until everything is pulverized and pourable.   I use it as a rub for my ribs or steak. I make it on demand and use it right away.  Do you...

So basically, if I turn it into sand, it'll stay sandy.  If I keep it coarsely chopped, it'll release more flavor and offer a smoothness to it?  Hmm.  That actually makes more sense than I thought it would.  Thanks!

I have a bunch of dried Ghost Peppers, Carolina Reapers, and Chile de Arbol peppers that I use in recipes.  Before I use them in a sauce, I usually reconstitute them in a hot water and white vinegar cycle.  I'm starting to wonder if it's really a necessary process.  Would it change the flavor in...

Thank you. I am currently in talks with someone to use their commercial kitchen. He owns a local deli and is willing to let me use his kitchen on the day that he is closed. For payment, he only wants to use a few of my sauces for his wing menu. So, basically, I'd come in on a Sunday, make...

Thank you very much.  I will be doing everything myself.  My business plans are quite small.  I will be cooking, bottling, labeling, and selling everything on my own at farmer's markets and online.  It started as a side project and I would make and give away my sauces to friends and family...

I'm still in the process (after 2 months of paperwork so far) of starting my sauce business in NJ. It's been a long an expensive road so far with forms, LLC registering, business registration paperwork, accountant fees, tax forms, trademarking...etc.  After all of the paperwork is done, I'll...

I have a sauce that I make that includes a small can of "Goya Chipotle Peppers In Adobo Sauce" as one of the many ingredients. Can I legally sell my product as long as I'm not just take their can and reselling it with a new name? Do I / should I include the proper name in the ingredient...

I'm not sure if this is the right place to ask this question (as it may branch out into a few more questions), but has anyone fermented a hot sauce in oak barrels for a little extra flavor?  Maybe something like this? ...

     I've been printing my own labels for my hot sauce bottles and they've looked pretty decent.  However, printing them myself basically means that any moisture that gets on them (like saucy fingers coming back for more) ruins the outside packaging. The ink runs, stains form, and everything...

I've been buying these peppers for myself for a few months and the store I go to has always labeled them as "Jamaican Hot Peppers".  I recently came across a picture of a bunch of Scotch Bonnets that looked very similar to the Jamaican ones.  Wikipedia says Scotch Bonnets can also be grown in...

Oh just for the record, I'm not here to try to push my sauce flavors on you all. I'm here for the conversation. I may have a few questions about business, but from what I've seen on here so far y'all are a wealth of information and respectful to boot. So I'm happy to be here.