My first experience with brining, and thus the true genesis of Sweetwater Spice Co., was Thanksgiving 2004. My roommate at the time made a tradition of having people over for the Holiday and I was always more than happy to cook.
This particular Thanksgiving I heeded my mother's advice to brine the turkey. Four cranberry margaritas and one football game into the day and the turkey was at 190 degrees internal temp. I had burnt the bird and most likely ruined Thanksgiving.
Prepared for the worst I put on a brave face and carved the breast off to find that the meat was still moist and tender. The brine saved me.
Over the following year I began brining my barbecue with great success. By October 2005 enough friends and family were converts that Sweetwater Spice Co. was in the works.
Officially Sweetwater Spice Co. was born in June of 2006, making it's first sale in April of 2007. Since then the company has been on quite a ride, growing to nearly 2,000 retailers.
Many people have lent a hand along the way but not many shared the bad parts.
How Not To Start A Food Business is a blog that hopes to share the often humorous tales of the troubles that all start ups endure, specifically in the Specialty Food business.
I'll open the books on Sweetwater Spice Co. and interview other specialty food producers along the way.