Dextrose | for sausages and charcuterie

(63 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.  

7,99

In stock

  • Guaranteed to work, or we'll replace it
  • Customer service by fermention expert
  • 4.7 stars, based on 3k+ reviews
  • Ordered before 15:00 = shipped the same day
  • We ship everywhere in Europe, USA and Canada

Product 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

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 workshoplearn how to make dry cured sausages at home

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.

 

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63 reviews for Dextrose | for sausages and charcuterie

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Based on 65 reviews
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7,99

In stock

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.  

In stock

  • Guaranteed to work, or we'll replace it
  • Customer service by fermention expert
  • 4.7 stars, based on 3k+ reviews
  • Ordered before 15:00 = shipped the same day
  • We ship everywhere in Europe, USA and Canada
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