If I were to use powdered dextrose in a recipe instead of plain sugar, is there a rule of thumb as far as how much dextrose equals X amount of sugar?
Powdered Dextrose
- Thread starter SmokyMose
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zymer
Fire Starter
- Aug 11, 2017
- 41
- 18
Shouldn't be a problem for that. A couple notes: do the conversion by weight rather than volume as they can have different volume:weight ratios. Also, some dextrose will absorb more moisture than sugar, but if you're using small amounts it's probably not going to make a significant difference.
Also powdered dextrose is not going to taste as "sweet" as white table sugar. It's around 70% of the sweetness. So you will need to take that into account as well. The rule of thumb is doing a substitution is to add 20% more dextrose than white sugar or cane sugar if the original recipe called for regular sugar.
Dextrose is glucose where as regular sugar is sucrose and they are totally different molecules. Calories are roughly the same but due to the chemical difference the sweetness is not the same. They also act a little differently in the way the sugar molecule will penetrate the meat or in a brine. Dextrose is generally used in a fermented sausage to feed the bacteria culture which is what gets the PH down to make it shelf stable. You can also use clear Corn Syrup as a substitution for Dextrose as they are both glucose sugars. Just make sure the corn syrup is not flavored (ie, vanilla added, etc....).
Dextrose is glucose where as regular sugar is sucrose and they are totally different molecules. Calories are roughly the same but due to the chemical difference the sweetness is not the same. They also act a little differently in the way the sugar molecule will penetrate the meat or in a brine. Dextrose is generally used in a fermented sausage to feed the bacteria culture which is what gets the PH down to make it shelf stable. You can also use clear Corn Syrup as a substitution for Dextrose as they are both glucose sugars. Just make sure the corn syrup is not flavored (ie, vanilla added, etc....).
zymer
Fire Starter
- Aug 11, 2017
- 41
- 18
Well, ya. That's pretty much what I said. I would go easy on the 70% thing, though. Like all processed food ingredients, the final tally depends on things like source material, processing method, and what the suits want the final product to be. So the perceived difference in sweetness could very well vary by brand, particularly at the consumer level where absolute precision is seldom at the forefront. I suggest SmokeyMose pick a brand and just play around with it until he finds what works for him.
Not at all sure about subbing corn syrup. Seems an awful lot of trouble to calculate the equivalent sweetness plus the potential effects of the added liquid. But to each their own.
Not at all sure about subbing corn syrup. Seems an awful lot of trouble to calculate the equivalent sweetness plus the potential effects of the added liquid. But to each their own.
C'mon up! Got a 14# brisky ready to go on first thing in the morning and the sausage should be ready around the same time. Oh, I didn't mention, Foam, I'm working on 5# of Andouille along with the k'basy...[emoji]128512[/emoji]
BYOB
You wanta make some gumbo soon, that is where the andouille shines! And its about to get chilly at your house I bet. The trees gonna turn pretty from your deck. Og my, Get your propane cooker out and cook a chicken and sausage gumbo! It don't get much better! Your neighbors will all come a callin.
Oh and I was watching the answers here, been a long time since I sat in a chemistry lab. The time that I did some sausage that had dex , I used corn syrup. But that was due to my damn the torpedos full steam ahead attitude. Heck if I was wrong I may have just learned something even better..... Its not like I'd be wasting a lot of sausage, heck its not like any would be lost ....ROFLMAO.
Heck, I just through the corn syrup substitution as an "in a pinch" solution as most folks are more likely to have corn syrup than powdered dextrose. But realistically in the small amounts we are talking about for kielbasa, I don't know if you would notice any of the substitutions unless the ratio was WAY off.
Let us know how it comes out. Someone will be searching the forum one day and likely run across this thread again.
Let us know how it comes out. Someone will be searching the forum one day and likely run across this thread again.
I always assumed the powdered dex was more a binder than a flavor. Cause a little binder goes a long long way. Right?
zymer
Fire Starter
- Aug 11, 2017
- 41
- 18
Just a couple things to clear the air a bit lest y'all think I'm some kind of knucklehead: First, check out my bio in Roll Call http://www.smokingmeatforums.com/t/267212/a-whole-lotta-words
Having worked so long in the commercial/industrial food chain, I've had a lot of things drilled into my brain that probably aren't all that applicable to small-scale food production. But my personal belief is you can never have too much information, even if you have to adapt what you think you know to a different scale/context.
I consider the places in my home where I cook as kitchens, not labs. But I figger the more I know about ingredients, processes, and such the better the end product will be. Even if it's just throwing something together for a quick supper. The people I serve seem to agree.
One of the reasons I joined this site is I can tell there are many people on here who know more than I about things in which I'm interested. I look forward to learning from them to take my Q to new heights.
If something tastes good and doesn't make anyone sick; it's not "wrong." May not be "authentic" or what you were shootin' for, but good eats is good eats.
I enjoy a good debate in search of answers, but abhor arguing for the sake of one party trying to prove they are "right." In my experience, there is often more than one "right" answer to many questions.
Also, my sense of humor is about as dry as the Mojave and often doesn't translate well in print.
Powdered dex can be used as a binder in addition to sweetener. Hold a tablespoon of it over a steaming pot, and the stuff will turn darn near as sticky as tar. In many cases, the same ingredient can perform many different functions depending on how it's used.
And with that, I bid you all a good night.
zymer
Having worked so long in the commercial/industrial food chain, I've had a lot of things drilled into my brain that probably aren't all that applicable to small-scale food production. But my personal belief is you can never have too much information, even if you have to adapt what you think you know to a different scale/context.
I consider the places in my home where I cook as kitchens, not labs. But I figger the more I know about ingredients, processes, and such the better the end product will be. Even if it's just throwing something together for a quick supper. The people I serve seem to agree.
One of the reasons I joined this site is I can tell there are many people on here who know more than I about things in which I'm interested. I look forward to learning from them to take my Q to new heights.
If something tastes good and doesn't make anyone sick; it's not "wrong." May not be "authentic" or what you were shootin' for, but good eats is good eats.
I enjoy a good debate in search of answers, but abhor arguing for the sake of one party trying to prove they are "right." In my experience, there is often more than one "right" answer to many questions.
Also, my sense of humor is about as dry as the Mojave and often doesn't translate well in print.
Powdered dex can be used as a binder in addition to sweetener. Hold a tablespoon of it over a steaming pot, and the stuff will turn darn near as sticky as tar. In many cases, the same ingredient can perform many different functions depending on how it's used.
And with that, I bid you all a good night.
zymer
No worries, zymer! I appreciate every word you type. From the replies I actually know a little more about dextrose than I knew yesterday. Hopefully some others do, too.
I notice you've recently joined us. It's good to have you with us!
You're correct in that there's no "right" or "best" way to do anything (other than the 1 tsp cure to 5# rule).
I understand the problem with dry humor as well. I pretty much keep it to myself anymore. People don't pick up on sarcasm, either....
I notice you've recently joined us. It's good to have you with us!
You're correct in that there's no "right" or "best" way to do anything (other than the 1 tsp cure to 5# rule).
I understand the problem with dry humor as well. I pretty much keep it to myself anymore. People don't pick up on sarcasm, either....
Sounds good! All I need is a recipe :biggrin:
Little test. Which is the Kielbasa and which is the Andouille?
That's no problem, make sure and bloom that andouille for a few days in the reefer. It's not like standard sausage. The meat needs to absorb and cure before smoking. Heat ends the curing process.Sounds good! All I need is a recipe
LOL... hard to believe that andouille is a celebration of cracked black pepper and not red, huh?
http://www.smokingmeatforums.com/t/145641/gumbo-basics
Last edited:
lol
Whoops! I was going to smoke it tomorrow. Do you think it'll be ok til next Sunday, which is my next day off?
Thanks for the link!
The red has to be from the Paprika and Cayenne....
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