The Sausage Maker - Powdered Dextrose, 1 lb. 8 oz.

Powdered dextrose for dry curing is sometimes also known as icing dextrose. Dextrose is a monosaccharide, or simple sugar, about 70% as sweet as the regular sugar you keep in the pantry. It serves as a nutrient for the lactic acid organisms that help in fermentation, giving your sausages and other processed meats a tangy flavor. It’s most often used in processing semi-dry cured and dry-cured sausages; heavier than regular sugar, powdered dextrose is able to force itself into the cells of the meat. Dextrose also serves as a browning agent in fresh breakfast or country sausage; when fried, the sausage will have a more even brown color to it. Product net weight: 1 lb. 8 oz. Instructions: Use 2-5 Tbps. powdered dextrose per 10 lbs. of meat. 1 lb. 8 oz. bulk dextrose powder will process approximately 200 lbs. of meat.

• A useful ingredient in dry curing meat sausages recipes
• Acts as a nutrient for lactic acid organisms that aid in the fermentation process
• Helps give your home made meat projects a tangy flavor
• Use 2-5 Tb. Powdered dextrose per 10 lbs. of meat; 1 container will process approximately 200 lbs. of meat