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