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.
Dextrose | for sausages and charcuterie
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:
- now in a handy resealable 100 grams bag
- Please read up on the safety aspects of making dried sausages and charcuterie. It is not difficult, but just messing around a bit is not without risk.
- 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
- 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
- Home Production of Quality Meats and Sausages
- The art of making fermented sausages
- Spanish Sausages Authentic Recipes And Instructions
- Polish Sausages, Authentic Recipes And Instructions
- Worstbijbel (Dutch only; by the author of startercultures.eu)
- Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu
Buying dextrose for sausages?
Order your dextrose for sausages at startercultures.eu, the European webshop for all your fermentation , sausage and charcuterie needs. By Meneer Wateetons, renowned Dutch fermentation and meat expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage? Ask them in our chat, we’re here to help!
Online English spoken sausage making workshop
In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.