Powdered Dextrose

Powdered Dextrose for Sausage

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.

Dextrose dissolves readily and diffuses into the muscle tissue rather than sitting on the surface, which is what makes it effective in cures and ferments. Buy dextrose powder online from The Sausage Maker in two convenient sizes.

Features

• Fine, fast-dissolving powder — no clumping in dry cure mixes
• Feeds Bactoferm and other lactic acid starter cultures
• The standard sugar for summer sausage, soppressata, salami and chorizo
• Also used to balance salt in fresh sausage, brines and bacon cures
• Available in 1 lb. 8 oz. and 5 lb. bulk sizes

Instructions

• Use 2-5 Tb. powdered dextrose per 10 lbs. of meat.
• 1 lb. 8 oz. bulk dextrose powder processes about 200 lbs. of meat.
• 5 lb. powdered dextrose processes about 680 lbs. of meat.