? on Dextrose

[Kingudaroad]

I would think around half as much sugar as salt.

[Richtee]

I would think around half as much sugar as salt.

While in sorta the subject...you ever done any of the sweeter German stuff Keith?

[Meat Hunter]

Oppps, messed this post up

[Richtee]

Yuppers, I thought about that when I started to measure things out. Went at cut it back to 12 Tbl instead. Lets hope I'm right on that one
Have not done a test fry on it. My freakin hands were so damm cold from mixing, I'm just keeping my fingers crossed that it works out. Going to let it sit overnight then stuff in the morning. Maybe try a test fry later this evening to get an idea

Hehe..."sausage hands". Good call... yer on the ball MH... (bow)

[Kingudaroad]

While in sorta the subject...you ever done any of the sweeter German stuff Keith?

No Rich. Too many sausages, too little time.

In my summer sausage, the sugars end up consumed by the starter culture. The more sugar , the more sour they are.

I'm wondering if there is still some natural fermentation of the sugars even without the addition of the outside cultures.

[Richtee]

I'm wondering if there is still some natural fermentation of the sugars even without the addition of the outside cultures.

From what I gather..very little to none, as by the time we get the meat, the natural microbes have died. I think I heard within a couple days of slaughter that works...

[Meat Hunter]

Well I did a quick test fry. Fairly sweet. Should have cut it back to around 6 Tbl or so. Somethings mellow once smoked. Do you think the sweetness would react the same way? What about adding a bit more salt to offset it? Recipe is for 10# with 4 Tbl of salt in it now.

On edit, disregard. I pulled a Derek and read the wrong amounts. Into the garbage she goes.

[Richtee]

Well I did a quick test fry. Fairly sweet. Should have cut it back to around 6 Tbl or so. Somethings mellow once smoked. Do you think the sweetness would react the same way? What about adding a bit more salt to offset it? Recipe is for 10# with 4 Tbl of salt in it now.

Well...how's the salt? Another TBSP or so won't hurt I suppose. Got another pound or so of meat?

Damn...I was afraid of this. And yes...there could be a mellowing upon finishing.

[Kingudaroad]

On edit, disregard. I pulled a Derek and read the wrong amounts. Into the garbage she goes.

WTF?

[Richtee]

See your PM... ADD MEAT!

[Meat Hunter]

WTF?

Yup. As I told Rich, for some reason I just had the amounts of dextrose as 1 1/2 Cup. Don't ask me why I did, I don't know myself. It only called for 4 Tbl

Still pretty good though. 2 years at this hobby and this was my first mistake



A re-do is planned for tomorrow.

[Kingudaroad]

And now I do remember that the proper substitution for dextrose is sugar at 50%. So 2 Tbs sugar instead of 4 Tbs dextrose.

I would have smoked it anyway.

[Meat Hunter]

And now I do remember that the proper substitution for dextrose is sugar at 50%. So 2 Tbs sugar instead of 4 Tbs dextrose.

I would have smoked it anyway.

It was awfully sweet. Too sweet in fact. Rich sent me a PM and I think he's on track with this. He said to freeze it and use it as needed in the future. I will freeze in 2# bags and I can use it to make snack sticks. I think that will work.

[Richtee]

And now I do remember that the proper substitution for dextrose is sugar at 50%. So 2 Tbs sugar instead of 4 Tbs dextrose.

I would have smoked it anyway.

Heh..thanks King..filed away.

What really got me worried... Sucrose is basically a Dex(glucose) and fruitcose molecule joined. About doubling it's molecular weight. Yeah, I know- should have tipped anyone off...