⭐⭐⭐⭐⭐ | Store rating 4.8! | 1.5k+ reviews

Dextrose | for sausages and charcuterie

4,99

In stock

(6 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.

In stock

SKU: 2 Category:
Add these related products and get 5% off
Sausage stuffer | 3/5/7/10 L
Size 3 liters
177,00
Size 5 liters
197,00
Size 7 liters
207,00
Size 10 liters
327,00
168,15310,65
Porkert meat grinder
Size 10/12
97,00

In stock

Size 8
87,00

In stock

82,6592,15

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

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.

 

6 reviews for Dextrose | for sausages and charcuterie

  1. Marin Mutafchiev (verified owner)

    (0) (0)
  2. Steven Vaes (verified owner)

    (0) (0)
  3. Roel Geeraedts (verified owner)

    (0) (0)
  4. George Nemes (verified owner)

    (0) (0)
  5. Luc (verified owner)

    (0) (0)

Only logged in customers who have purchased this product may leave a review.

Cancel

Title

Shopping cart
There are no products in the cart!
Continue shopping

Stay updated on offers and new products

Go to Top