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I have had 2 products of dry spice done. One is a small chipotle dip mix, the other is bulk spices for a batch of fresh salsa. I will post pics soon. Market Spice is a company with an original store in Pike Place Market in Seattle. They did the small packets of dip mix. Firehouse...

:welcome: Lots of good info in these forums. Good luck and Have Fun on your hot sauce adventure! salsalady https://thehotpepper.com/forums/the-food-biz.29/ https://thehotpepper.com/forums/hot-sauce-making.13/

I have to cut larger holes for Johnnys Seasoning Salt.

Sprinkling on food as opposed to in food like soup where the flakes get rehydrated. Personally, i dont like big dry flakes, but that is just me. Make what you like. Looks like the meat grinder does the job. Be aware that after using the machine for peppers, everything run thru the machine...

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Are you sprinkling the flakes on food?

I was asking if he was wanting to go from whole dried to what size....flake or powder. If he wanted powder i would suggest BlendTec.

What kind if quantity are you looking to run and what start to finish consistency are you looking for? Whole dried to pizza chile flakes? Whole dried to fine powder? The above baggie looks a little coarser than pizza chiles. Is that what you are looking for?

What kind of candy?

Can you post pictures ? Usually, when a ferment is started.....sounds like you have a proper salt content... the jar should Not be opened. Utilising some type of bubbler or gas release mechanism.

sounds like bottles weren't properly sealed. The plastisol caps sound like the lids for canning jars that have the rubber seal used with the canning rings. When doing canning or BWB, the lids, and some caps that I have used for jams and such, the lids should be put into a sauce pan with water...

Tink, that is closer, but the color is different. I will give it a try. Thank you.

Ketchup is served at the table. With hot mustard (something like Colemans dry mustard), I will set up and post a pic... Be back soon...

Thanks for the suggestion...but not char siu. That has a sweet sticky glaze. I am looking fot the not glazed, kind of dry, red pork that is a chinese restaurant appetizer. Served with sesame seeds, hot yellow mustard and ketchup for dipping.

I am looking for a recipe for that red pork served in Chinese restaurants with ketchup, hot mustard and sesame seeds. All the char sui recipes are a sweet glaze. Not what i am looking for. Ingredients on the Jin Hwa are- Pork, sugar, soy sauce, water, salt, red color, curing salt, garlic...

🙋‍♀️ that's me! I use Pony Express for emails.

5 products, fairly quick for each. Nice reviews of products we know and love. Hope it helps generate sales at their biz.

Another thing to consider is how many directions can you pursue? Each product line has it's requirements. I can make lots if sauces with the same bottling equipment. I contracted with a spice company to make packets of a spice blend for a chipotle dip mix which i really dont sell and give away...

Side note- i had some old Farmer Brothers Taco Mix that had been in the pantry for 20 years. That is a food service supplier. Used some for taco meat and omfg!!!! It was SOOOO salty compared to how we now cook. Also purchased some seasoning packets and it was the same feelings. Waaaaayy...

Taco and chili are staples. Chili blends we have purchased ...Carrol Shelby?... had packets of masa for thickening and cayenne for heat to be added by the consumer. I did a salt free mexican spice blend that was popular locally. Maybe a Cajun blend. Have Fun! SL