Discussion in 'Sausage' started by 33roosters, Jun 5, 2014.

  1. What can I use to replace powderd dextrose with? Just can't remember the ratio...(I must have a brain fart[​IMG]) Thanks for any help [​IMG]
  2. venture

    venture Smoking Guru OTBS Member

    Dextrose is a sugar.  No surprise there.

    About 70% as sweet as regular sugar.

    That can vary if using raw or refined sugar.

    Maybe Joe or one of our other sausage gurus will check in.

    If not, I would ballpark replacing about 1/2 of the recipe amount of dextrose with regular sugar?

    Good luck and good smoking.
    Last edited: Jun 5, 2014
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Yeah 1/2 would be good, as long as its not a fermented sausage.
    venture likes this.
  4. venture

    venture Smoking Guru OTBS Member

    There ya go!

    Dan is one of our sausage gurus.

    Thanks for weighing in Dan.

    Good luck and good smoking.
  5. butcherfamily

    butcherfamily Fire Starter

    To expand on this, dextrose and table sugar should not be used as a replacement for each other. When making a fermented sausage, the chemistry is of utmost importance.  With a cured sausage, less of a difference, with a fresh sausage, even less.  But having said that, if a recipe called for dextrose, even if a fresh sausage, there is probably a reason. If you can, don;t substitute.  You can order and get dextrose in 2 days.

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