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question for drying sausauge

post #1 of 6
Thread Starter 

Been reading recipes for drying sausage.  

 

this one calls for 1 1/2 tsp glucose.  

Could I use dextrose or sugar instead.  Would it be the same amount as 1.5 tsp of glucose?

 

Thank you

Zach

post #2 of 6
Quote:
Originally Posted by jack and coke View Post

Been reading recipes for drying sausage.  

 

this one calls for 1 1/2 tsp glucose.  

Could I use dextrose or sugar instead.  Would it be the same amount as 1.5 tsp of glucose?

 

Thank you

Zach



What are you trying to do?

post #3 of 6
Thread Starter 

Trying to dry sausage in my basement.  After it is fermented in the smoker for 24 hrs.

 

here is the recipe I would like to try.

 

 

http://lpoli.50webs.com/index_files/Salami%20Cascina.pdf

 

 

post #4 of 6
Thread Starter 

I plan on using the starter culture, fermenting in smoker, then drying in basement. 

post #5 of 6
Dextrose (Glucose) is best because it's most efficient at converting to lactic acid rapidly and safely.

Look for it at your local winemaking/homebrew shop since sausage supply houses tend to price it quite high.

Corn Sugar=Dextrose=Glucose
Edited by SausageBoy - 1/26/12 at 4:53pm
post #6 of 6

Make sure you maintain temp and humidity down there with air flow.

 

If you develop dark green or black mold.....toss it

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