Dextrose Amount?

Tips and tecniques on dryng drying, curing etc.

Dextrose Amount?

Postby LouisJ » Sat Dec 08, 2012 10:36 am

Hi, purchased some Dextrose from this site and was wondering how much i use per kilo of pork for sausages? There isn't a guideline amount next to the product description when purchasing (like the other products)

Thanks
LouisJ
Registered Member
 
Posts: 23
Joined: Wed Nov 28, 2012 10:13 pm

Postby DanMcG » Sat Dec 08, 2012 11:01 am

I've read 1-2 g per kg, and not to exceed 3 grams.
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby LouisJ » Sat Dec 08, 2012 11:12 am

Morning Dan (or is it still night for you?)

Thanks for this.
LouisJ
Registered Member
 
Posts: 23
Joined: Wed Nov 28, 2012 10:13 pm

Postby the chorizo kid » Mon Dec 17, 2012 3:18 pm

doesn't it depend on the purpose of the dextrose; ie the recipe?? if you are fermenting, then the amount of dextrose added is important. the more added, the more tang. if you are looking for some kind of sweetener, then i suppose it is a matter of taste.
the chorizo kid
Registered Member
 
Posts: 324
Joined: Thu Feb 05, 2009 9:40 pm
Location: milwaukee, wi


Return to Sausage Making Techniques

Who is online

Users browsing this forum: No registered users and 4 guests