Powdered Dextrose - Smoking Meat Forums
Sep 2, 2017 · 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?
Dextrose calculations for salami fermentation - Smoking Meat Forums
Apr 27, 2017 · I'm working on a formulation for a Salsiccia Napolitana salami. It has quite a bit of pepper powder in it so need to account for the dextrose in the powder as it will contribute to fermentation. …
question about powdered dextrose - Smoking Meat Forums
Mar 27, 2012 · I want to make some smoked breakfast sausage that calls for powdered dextrose. I cannot find any of this local and don't want to order it unless absolutely necessary. Can anyone tell …
Dextrose- How Much? A Tutorial For Italian Salami
Apr 27, 2017 · I like dextrose and sucrose (table sugar) combo in a 1/3 dextrose 2/3 sucrose ratio. You want to add the fast ferment sugar so the bacteria create a slight but rapid pH drop to around pH 5.5 …
First time making sausage - Smoking Meat Forums
Mar 2, 2013 · Dextrose is half as sweet as sugar so use 1.5 T sugar. You can use Saco buttermilk powder the same as fermento. Tender quick is used the following. For 5 lbs of meat use 7.5 tsp 10 …
First time smoking venison summer sausage with ... - Smoking Meat …
Nov 28, 2012 · Question: If you use Dextrose and Bactoferm could you also use Encapsulated Citric Acid or is that doubling the effort for tang? One or the other ? I wouldnt use ECA in conjunction with …
Potato Vs. Corn Starch | Page 2 - Smoking Meat Forums
Jan 27, 2024 · Milk powder is a protein based binder whereas the potato flour is a starch based. I don't like milk powder for the flavor it adds. I've got a high protein pea powder to try in a future sausage …
T-SPX and dried buttermilk powder in summer sausage?
Feb 4, 2015 · Can I use Buttermilk powder for the Fermento, and T-SPX for the F-LC? I realize the two starter cultures are different, but I'm at a loss to know if T-SPX can be used in summer sausage. Any …
Soy Protein or Dry Milk? - Smoking Meat Forums
Jun 16, 2013 · Hi all, I see in several sausage recipes that use of Soy Protein Concentrate or dry milk powder. Does this really help and should I get some? I will be focusing on smoked sausage for now …
Powdered Dextrose - Powdered Sugar, Same Thing? - Smoking Meat …
Oct 17, 2014 · Mrs G came back with a 2lb. bag of C&H 100% Pure Cane Sugar, Powdered – Confectioners. Will this stuff work for the 2 & 1/4 cups of powdered dextrose I need for the brine, or …