misc Testers needed!

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Bou said:
I understand. Would spicy gummies be easier/quicker to make? Other than those made for challenges, I've never seen one anywhere... However, I have a feeling that "mild" versions would sell very well.
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The process for gummies is at least as involved as the hard candies. But even if I doubled my output it still wouldn't be enough to be reasonable for full retail.

My best bet appears to be trying to find an existing candy maker who would consider contracting. But given some of my ingredients, that may be difficult 🔥
 
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Talk to these guys. Their name is Butterfly Bakery of Vermont and they make some of my favorite hot sauces. A unique name for a hot sauce company because they are also a retail bakery. Now, they co-pack and do custom recipes with unique ingredients for hot sauce and cookies/bars etc.
This is their wholesale site:
bbvtwholesale.com

Custom Products

We do custom, private label and exclusive products. We pride ourselves on being able bring your idea to life and it's just about our favorite thing to do. Customs, Exclusives and Private Labeling -We now offer custom, exclusive and private label versions of almost our all of our products (hot...
bbvtwholesale.com bbvtwholesale.com
Hot sauce site:
butterflybakeryvt.com

Butterfly Bakery of Vermont and Fat Toad Farm Goats Milk Caramel

Premier makers of farm-to-fork hot sauce, goat's milk caramel, maple sweetened baked goods, whole seed mustards, salsa and more
butterflybakeryvt.com butterflybakeryvt.com
 
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Resurrecting this thread for a question, as I am planning to enter a big local contest:


The NC Hot Sauce Contest has categories for "rubs". What I made I'm currently calling "seasoned salt" - and those of you who've tasted it know it's pretty salty.
Comparing to last year's winners - it's a bit saltier than the 2nd place "classic" rub, and it is about as salty (maybe a little less) as the first place "sweet" rub. So I'm wondering if I might be better off calling them rubs vs. seasoned salts. Thoughts?

I also thought "seasoned salt and rub" but only for a moment. That's probably too much.

Also, I'm wondering if maybe I should think of coming up with other names for the specific products. The current names are only descriptive but not memorable.
 
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I think of 'seasoning salt' as being able to be used on a lot of things. sauteed veggies, sprinkle on meats for grilling, mac and cheese, eggs, hashbrowns, burgers... I think if it as more salty. I like the salt blends, but don't think I'd 'rub' it on brisket or ribs.

I think of a 'rub' as less salty and put on ribs with mustard as a binder. Maybe that's kind of a narrow view, but that's what I think of. I think I've seen some chicken rubs, but I've never purchased them. There is a NW made Prime Rib Rub with salt, pepper, garlic. Which is basically what I do myself when making a prime rib roast so why buy it? :lol:

I ain't no bbq pro, so I might be misinformed as to what is what~~~

SL
 
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I could easily be overthinking things :)

But as I said, last year's first place winner is at least the same saltiness as my smokey blend, and one category's 2nd place winner is still fairly salty, although not as much so.

I have a couple of the other category winners soon so I can try some more comparisons.

I generally agree with you about the difference, at least in my mind. But then, I don't often use rubs for BBQ - I just use salt, pepper, and smoke.
 
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All it says is:
All sauce samplings will be conducted under the strictest of standards using fair, impartial, and blind judging. All judging is done by the Vance-Granville Culinary Team and local Chefs.
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Rubs are new so they haven't updated to include that yet :)

Pretty convinced I'm just overthinking - I shouldn't be looking at changing a product name just for one competition. If I win with "Smokey Seasoned Salt" then so be it...

salsalady said:
Is it a "seasoned" salt or a "seasoning" salt? Hmmmm....
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I really don't know the difference!
 
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HellfireFarm said:
I have two new products I want to introduce before the next market season, looking for a few people to provide some feedback!

Products are a BBQ rub and a habanero seasoned salt. If you are interested, pm your address and I'll send some out. Probably cap it around 5-6
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I'd be curious how that with my Smoked Habanero spice would do too. Now I have something else to work on!
 
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So I'm still reconsidering the naming. Not because of the contest but because when making comparisons I'm finding that my "seasoned salt" is about in the middle of the various seasoning blends I've tried over the past week.

I'm still waiting on the nutrition panels, so I don't have an emprical accounting, but based on taste:
20250517_122106.jpg

Green arrows are less salty, to varying degrees. The red arrows are saltier. Slap Ya Mama is WAY salty. Almost like pure salt.
Not sure about the Jerk - I think it's a little saltier. Owlbear is right about the same.

3 of these are winners in last year's contest. There are 3 categories - Sweet, Classic, and Hot:
* Billy's Slapp'n Spice - 2nd place Classic
* Still There Shine - 1st place Classic
* Owlbear - 1st place Sweet (I didn't think it was that sweet)

I have one more arriving today: Bruno's BBQ Rib by Rising Smoke. 2nd place sweet AND 3rd place classic. We'll see where that one falls.

Per nutritional panels, sodium per tsp:
* Reference - pure salt: 2300
* Reference - Lawry's: 1520
* Still There: 260
* Billy's: 180
* Owlbear: 380
* McCormck's Nashville: (not on label - 70mg per 0.8g)
* Cajun 2-step: 680
* Slap Ya Mama: 1240
* Spice King Jerk: 580

By calculation based on the recipe, mine is about 1260. But to me it tastes much less salty that ones with less.
 
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