- Nov 10, 2020
- 2
- 0
CSS is not easy to find here in Canada and I've come across a Salami recipe that I want to make but it calls for 1 tsp of corn syrup solids and 1.5 Tbsp of Dextrose and 1/2 cup dry milk powder (for 5 lbs meat). What would you substitute for the CSS? Additional dextrose? Liquid corn syrup (and if so how much)? Using T-SPX starter.
Looking at curing these in my Umai bags in my oven / fridge as per their method, after having made several successful salami varieties this way. Thanks all.
Looking at curing these in my Umai bags in my oven / fridge as per their method, after having made several successful salami varieties this way. Thanks all.