? on Dextrose

[Meat Hunter]

Isn't powdered dextrose the same thing as dried malt extract that one would find at a home brew store?

[GOT14U]

I was always under the impression that it was very similiar to powder sugar that you put on your french toast
I am curious to hear what the experts say

[Richtee]

No sir... that's maltose

http://en.wikipedia.org/wiki/Maltose

Dextrose is actually glucose

http://en.wikipedia.org/wiki/Glucose

[Richtee]

Isn't powdered dextrose the same thing as dried malt extract that one would find at a home brew store?

I guess...why do you ask? Dex-glucose is about twice as sweet, while the malt variety had a much different flavor profile from glucose and it's close cousin sucrose.

Lactose is sometimes used in brewing to add sweetness because yeast does not ferment it. Well, very well, anyway, and the sweetness will remain.

[Meat Hunter]

I guess...why do you ask?

Wanting to make Summer sausage, recipe calls for powdered dextrose. I do not have any, but I do have dried malt extract from my home brewing stuff.

Can this be substituted? If not, what can I use in place of it?

[Richtee]

Hmm is the dried malt hopped or un-hopped? You could try un-hopped... that might be an interesting flavor... I love malt! I'd suggest adding about twice the amount for equal sweet, then again maybe 1.5X and do a patty fry test.

Regular brown or cane sugar can be subbed I suppose too, a slightly less amount tho I'd think, as sucrose is very sweet.

Lemme look a bit more on that.

[GOT14U]

here is some info from allied-kenco

There are different forms of sugar. The most common is cane sugar. Cane is what we normally call table sugar. It is not widely used in sausage because it has a tendency to burn or scorch. Dextrose and brown sugar are used in most brines. Brown Sugar is sometimes used in meat because of its flavor. The most common sugar used in meat and brines is dextrose. Dextrose is corn sugar and it will not burn as easily as cane or beet sugar. When a recipe calls for cane sugar you can replace it with dextrose by adding 20-30% more dextrose than cane sugar due to the sweetness factor between cane sugar and dextrose.

DEXTROSE - Only about 70% as sweet as cane sugar and quite a bit heavier which helps it to mix better. Helps reduce nitrate to nitrite as meats are cured. Used to counteract salt in brines. Dextrose assists fermentation which gives us the desired tang of flavor. Use 1-1/2 Lb Per 5 Gal. Brine Or 1/2 To 1 Cup Per 10 Lb. Of Meat

[GOT14U]

I have just put table sugar in a ultimate chopper and blended, that way there is no corn starch in it which store bought powder sugar has for caking

[Richtee]

And a relative sweetness guide:
Sucrose 1
Glucose .7
Fructose 1.1
Lactose .4
Maltose .5

[Richtee]

I have just put table sugar in a ultimate chopper and blended, that way there is no corn starch in it which store bought powder sugar has for caking

That would work... at Hmmm... about a 30% reduction in amount to allow for sweetness.

[Meat Hunter]

That would work... at Hmmm... about a 30% reduction in amount to allow for sweetness.

Ok. The recipe I have calls for 1 1/4 C of powdered dextrose. Just reduce that by 30% then if I substitute white table sugar then?

20 Tbl total, reduced by 30% nets 14 Tbl? Sound about right to you?

[Kingudaroad]

Ok. The recipe I have calls for 1 1/4 C of powdered dextrose. Just reduce that by 30% then if I substitute white table sugar then?

20 Tbl total, reduced by 30% nets 14 Tbl? Sound about right to you?

That will work.

[Meat Hunter]

Thanks guys, all of you. Any other forum and I'd be here for hours waiting for the right answers

Now I'm off to make my SS.

[Richtee]

I WOULD caution you on weights tho... you are using volume measurements- there's alot more weight to table sugar than powdered dex/glucose. Perhaps go with 10 and test? I'm just cautious.

[IrishChef]

I WOULD caution you on weights tho... you are using volume measurements- there's alot more weight to table sugar than powdered dex/glucose. Perhaps go with 10 and test? I'm just cautious.

Yeah, I'm kinda with Rich on this one. You might be better off with a sausage that isn't as sweet, than with one that is too sweet.