question for drying sausauge

jack and coke

Newbie

Original poster

Apr 13, 2011

11

10

Bangor, PA

• Jan 26, 2012

• #1

Been reading recipes for drying sausage.  

this one calls for 1 1/2 tsp glucose.  

Could I use dextrose or sugar instead.  Would it be the same amount as 1.5 tsp of glucose?

Thank you

Zach

 

BGKYSmoker

Nepas OTBS #242

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12,115

Rineyville, KY

• Jan 26, 2012

• #2

jack and coke said:

Been reading recipes for drying sausage.  

this one calls for 1 1/2 tsp glucose.  

Could I use dextrose or sugar instead.  Would it be the same amount as 1.5 tsp of glucose?

Thank you

Zach

Click to expand...

What are you trying to do?

 

jack and coke

Newbie

Original poster

Thread starter

Apr 13, 2011

11

10

Bangor, PA

• Jan 26, 2012

• #3

Trying to dry sausage in my basement.  After it is fermented in the smoker for 24 hrs.

here is the recipe I would like to try.

http://lpoli.50webs.com/index_files/Salami Cascina.pdf

 

jack and coke

Newbie

Original poster

Thread starter

Apr 13, 2011

11

10

Bangor, PA

• Jan 26, 2012

• #4

I plan on using the starter culture, fermenting in smoker, then drying in basement. 

 

sausageboy

Meat Mopper

Nov 26, 2011

292

18

New York State

• Jan 26, 2012

• #5

Dextrose (Glucose) is best because it's most efficient at converting to lactic acid rapidly and safely.

Look for it at your local winemaking/homebrew shop since sausage supply houses tend to price it quite high.

Corn Sugar=Dextrose=Glucose

 

Last edited: Jan 26, 2012

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• Jan 26, 2012

• #6

Make sure you maintain temp and humidity down there with air flow.

If you develop dark green or black mold.....toss it