If I were to use powdered dextrose in a recipe instead of plain sugar, is there a rule of thumb as far as how much dextrose equals X amount of sugar?
Wow !!! Party at Mose's house, BYOB&B!
You wanta make some gumbo soon, that is where the andouille shines! And its about to get chilly at your house I bet. The trees gonna turn pretty from your deck. Og my, Get your propane cooker out and cook a chicken and sausage gumbo! It don't get much better! Your neighbors will all come a callin.C'mon up! Got a 14# brisky ready to go on first thing in the morning and the sausage should be ready around the same time. Oh, I didn't mention, Foam, I'm working on 5# of Andouille along with the k'basy...[emoji]128512[/emoji]
BYOB
I always assumed the powdered dex was more a binder than a flavor. Cause a little binder goes a long long way. Right?
Heck, I just through the corn syrup substitution as an "in a pinch" solution as most folks are more likely to have corn syrup than powdered dextrose. But realistically in the small amounts we are talking about for kielbasa, I don't know if you would notice any of the substitutions unless the ratio was WAY off.
Let us know how it comes out. Someone will be searching the forum one day and likely run across this thread again.
C'mon up! Got a 14# brisky ready to go on first thing in the morning and the sausage should be ready around the same time. Oh, I didn't mention, Foam, I'm working on 5# of Andouille along with the k'basy...[emoji]128512[/emoji]
BYOB
You wanta make some gumbo soon, that is where the andouille shines! And its about to get chilly at your house I bet. The trees gonna turn pretty from your deck. Og my, Get your propane cooker out and cook a chicken and sausage gumbo! It don't get much better! Your neighbors will all come a callin.
That's no problem, make sure and bloom that andouille for a few days in the reefer. It's not like standard sausage. The meat needs to absorb and cure before smoking. Heat ends the curing process.Sounds good! All I need is a recipe
lolSounds good! All I need is a recipe :biggrin:
That's no problem, make sure and bloom that andouille for a few days in the reefer. It's not like standard sausage. The meat needs to absorb and cure before smoking. Heat ends the curing process.
LOL... hard to believe that andouille is a celebration of cracked black pepper and not red, huh?
http://www.smokingmeatforums.com/t/145641/gumbo-basics
Sure!lol
Whoops! I was going to smoke it tomorrow. Do you think it'll be ok til next Sunday, which is my next day off?
Thanks for the link!
The red has to be from the Paprika and Cayenne....