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Ingredient Substitutions

post #1 of 4
Thread Starter 

Are there any substitutions for Dextrose and Starter culture? What is Starter culture anyway?

post #2 of 4
Karo syrup can be used (clear) use 1.60 fluid oz per 5 lbs of meat.

Powdered butermilk you can buy at your local wally world or grocery

Starter cultures ferment sausage, develop color and flavor in a safe manner
post #3 of 4

Good to know about buttermilk powder in place of starter culture. I saw the stuff at the Amish market and was trying to figure out a use for it. Now I know!

post #4 of 4
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Karo syrup can be used (clear) use 1.60 fluid oz per 5 lbs of meat.

Powdered butermilk you can buy at your local wally world or grocery

Starter cultures ferment sausage, develop color and flavor in a safe manner

Thanks, good stuff!

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