2kg bag of dextrose. Used in many charcuterie recipes to help cure meat and add additional flavour. Use at a rate of 3-5% of the weight of the meat according to your recipe.
Dextrose can also be used as a carrier for the starter cultures to ensure even distribution through the meat. Simply add the culture to the Dextrose mix well and apply it to the meat.
This is a 2kg bag of dextrose. It is often a required ingredient for continental sausage recipes. 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. 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. Because dextrose is heavier than the meat itself when applied it forces itself into the cells of the meat for effective processing.
Product Features
- 2kg bag of dextrose.
- Ideal for continental sausage making.
- Use at a rate of 3-5% of the weight of the meat according to the recipe.
- Can be added as a carrier for even distribution of culture.
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