Description
Used in processing semi-dry cured and dry-cured sausages. A sweetener that’s 70% as sweet as regular sugar. A nutrient for lactic acid organisms that help in fermentation, giving the tangy flavor. Dextrose is heavier than meat and forces itself into the cells of the meat.
Use 2-5 Tb. powdered dextrose per 10 lbs. of meat. 5 lbs. powdered dextrose will process approximately 680 lbs. of meat
Anonymous (verified owner) –
as described easy to use
David McMahon (verified owner) –
I have been buying from sausage maker for over 20 years and always satisfied…They sell quality products.. Their seasoning are great also. If you have questions their customer service is very helpful.
Tom Spane (verified owner) –
Free shipping, good product, got here in 3 days. What more can you ask for?
Oklahoma sausage maker (verified owner) –
The quality is the best I have ever used.
Mike Crawford (verified owner) –
I have for years made venison sausage from hand me down family recipes, also I collect cookbooks and started experimenting with foods we no longer consume. In the process started playing around with meat curing, then I got Rytek Kutas’ book Great Sausage Recipes and Meat Curing as a gift and noticed many recipes called for this product versus household sugar.
Robert Wilson (verified owner) –
Gustav Brugger (verified owner) –
Gary Slagel (verified owner) –
Have not yet used, but sampled sausage a friend made using the same spices and it was excellent.
Henry Tonning (verified owner) –
Fast service good quality and price.
Tracy Seeger (verified owner) –
I made 3 huge Christmas sausages with moose and pork. Thank you ! You have everything
Fred Bragg (verified owner) –
Paul Hryniszak (verified owner) –
Kelly Buckholtz (verified owner) –
It Met all of my expectations
Anonymous (verified owner) –
curtis Eargle (verified owner) –