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?
What are you trying to do?
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.