Hey Everyone! I wanted to introduce myself not only because I have been reading these forums for a few months like a ninja but also because I was told I had in order to unlock the forums .
I have been making hot sauces for years on wings, etc (based off my moms recipe she made in the 80s) and decide a few years ago (2012) when I got back from deployment that I wanted to start the process of bottling her sauce. In 2015 I started developing new recipes, flavors heat levels and actually started a FB and Instagram page. It has been a fun slow process and I have learned a lot more than I thought I needed to back in 2012 or from what my mom thought she needed back in the 80s.
Now I am trying to decide if I should rent space in a commercial kitchen or go with a copacker. Thank you for all the post I read on this forum for a while. I did have some questions but I will ask in the appropriate sub-forum once I am unlocked.
Thanks and I look forward to being a contributor to this fine page.
I have been making hot sauces for years on wings, etc (based off my moms recipe she made in the 80s) and decide a few years ago (2012) when I got back from deployment that I wanted to start the process of bottling her sauce. In 2015 I started developing new recipes, flavors heat levels and actually started a FB and Instagram page. It has been a fun slow process and I have learned a lot more than I thought I needed to back in 2012 or from what my mom thought she needed back in the 80s.
Now I am trying to decide if I should rent space in a commercial kitchen or go with a copacker. Thank you for all the post I read on this forum for a while. I did have some questions but I will ask in the appropriate sub-forum once I am unlocked.
Thanks and I look forward to being a contributor to this fine page.