question for drying sausauge

Discussion in 'Sausage' started by jack and coke, 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
     
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    What are you trying to do?
     
  3. I plan on using the starter culture, fermenting in smoker, then drying in basement. 
     
  4. 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
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

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

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

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