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Dextrose | for sausages and charcuterie

4,99

Only 1 left in stock

(8 customer reviews)

Dextrose or glucose is the main foodsource for the lactic acid bacteria in the starter cultures that you need to make your own dry sausage.

Only 1 left in stock

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Description

What is dextrose

Dextrose or glucose is the main foodsource for the lactic acid bacteria in the starter cultures that you need to make your own dry sausage. So you should always add dextrose to dry sausages. In cooked sausages, hams, and liver sausages it contributes – together with nitrite salt – to a stable color formation.

Also know as:

Glucose

Content

Dosage

  • Highly dependant on your goal, in dried sausages between 1 and 10 grams per kilo, in cooked meats around 2 grams per kilo

Recommended reading on making your own (dry cured) sausages and charcuterie

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