question for drying sausauge

[jack and coke]

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

 

[BGKYSmoker]

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?

 

[jack and coke]

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 Cascina.pdf

 

[jack and coke]

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

 

[sausageboy]

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

 

[BGKYSmoker]

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

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