Sausage ingredient question

[Ryan]

Okay if things go as planned I should get a lot of sausage made this weekend. I'm looking over my ingredients list before I head to town. One recipe calls for non fat dry milk. I still got a bag unopened from about 5 years ago, don't care to use it. I noticed is says high heat, can a guy just use regular powdered milk from the store? And then what about dextrose, I should have enough. I did a finger test with the dextrose and powdered sugar. I got to say they were very similar. The powder sugar seemed a touch sweeter. Can that ne used as a substitute? I did just read Devo said to use Karo's white corn syrup as a substitute. But for me right now powdered sugar would be easier. TIA.

[TasunkaWitko]

these are just guesses, but i would say that regular powdered milk should be fine. i would also guess that brown sugar or molasses might work well as a sub for the dextrose, but i am definitely no expert.

[curious aardvark]

dextrose is only necessary if you're fermenting the sausage.

The bacterial cultures feed on it in preference to sucrose as it's a less complex molecule and they can break it down and metabolise it easier.

So if it's just for sweetness - normal sugar is absolutely fine

The powdered milk is there as moisture grabber and also for a little flavour.

low fat is what i always use - but no reason at all why you couldn't use any kind of dry milk powder.

[Ryan]

Thanks guys, I've read if you use regular sugar just to cut back a little to account for it being sweeter. So CA my bag of milk says high heat. Is that just a marketing ploy to make the beginner think he needs it? Or is there a reason for it?

[Mark R]

Store bought dry milk is fine.
Dextrose is Glucose.
Sugar is sucrose.
They do not work the same in sausage.
Molasses is sucrose with minerals still present, not a substitute for Dextrose.
If the recipe call for both Dextrose and sugar there is a reason, something is prolly consuming the dextrose till the sucrose breaks down to glucose and fructose.
Corn sugar or corn syrup solids is Dextrose as a substitute.
Corn syrup should work but I'm not sure of the conversion as the syrup will contain more sugar. Prolly 95%.
From what I read, your mileage may vary.

[Ryan]

Store bought dry milk is fine.
Dextrose is Glucose.
Sugar is sucrose.
They do not work the same in sausage.
Molasses is sucrose with minerals still present, not a substitute for Dextrose.
If the recipe call for both Dextrose and sugar there is a reason, something is prolly consuming the dextrose till the sucrose breaks down to glucose and fructose.
Corn sugar or corn syrup solids is Dextrose as a substitute.
Corn syrup should work but I'm not sure of the conversion as the syrup will contain more sugar. Prolly 95%.
From what I read, your mileage may vary.

Thanks Mark, the post I read said 1.6 fluid ounces of corn syrup per 5 pounds. I'm in the process of going to the big city(Omaha) I'll see if I can't find some there.

[Mark R]

Thanks Mark, the post I read said 1.6 fluid ounces of corn syrup per 5 pounds. I'm in the process of going to the big city(Omaha) I'll see if I can't find some there.

Karo Corn Syrup! Should have it everywhere!

[Ryan]

Karo Corn Syrup! Should have it everywhere!

Yeah we got that at I home, I should've said I'll look for dextrose. I see cabelas have it. Unless you think corn syrup is the perfect substitute I'll just buy a good measuring cup. I could save money that way.

[TasunkaWitko]

thanks mark for the information - normally i am not a fan of corn syrup, but this seems to be one of those times where it is just the right thing for the job ~

a question - is it possible that the dark karo corn syrup might be a "better" (for lack of a better choice) alternative? it usually seems that the darker a sugar-type prodect gets the less "sweet" it is (chocolate, molasses, brown sugar etc.) and the morerubest the resulting flavour will be. I'm jsut guessing here - it's possible that there is no difference.

[Ryan]

thanks mark for the information - normally i am not a fan of corn syrup, but this seems to be one of those times where it is just the right thing for the job ~

a question - is it possible that the dark karo corn syrup might be a "better" (for lack of a better choice) alternative? it usually seems that the darker a sugar-type prodect gets the less "sweet" it is (chocolate, molasses, brown sugar etc.) and the morerubest the resulting flavour will be. I'm jsut guessing here - it's possible that there is no difference.

I can't answer that, but I did read on another forum to make sure it doesn't have fructose listed on the ingredients, I'm pretty sure I read that

[Mark R]

thanks mark for the information - normally i am not a fan of corn syrup, but this seems to be one of those times where it is just the right thing for the job ~

a question - is it possible that the dark karo corn syrup might be a "better" (for lack of a better choice) alternative? it usually seems that the darker a sugar-type prodect gets the less "sweet" it is (chocolate, molasses, brown sugar etc.) and the morerubest the resulting flavour will be. I'm jsut guessing here - it's possible that there is no difference.

I don't think so Ron. The dark comes from much later in the refinement process. It's very different chemically, has a lot more minerals and is much more acidic.
The dextrose is not there for flavor, that's why there is sugar in the recipe, but for something to feed on. Probably to produce lactic acid. Hard to say exactly without seeing the recipe.
The white or clear corn syrup is an intended product from early in the refinement process. The dark is a byproduct of the sugar refinement process and contains much less dextrose.
Now if you're looking to flavor it might be a substitute for the sugar or just use brown sugar.

[TasunkaWitko]

makes perfect sense....thanks!

[mulepackin]

I have used regular powdered milk and it works just fine. The only difference I've noticed between it and the product specifically marketed for sausage is the texture. The regular seems a bit more like a "flake". I give it a whirl in the blender or food processor before measuring so its more of a true powder.

[DanMcG]

The regular seems a bit more like a "flake". I give it a whirl in the blender or food processor before measuring so its more of a true powder.

I do the same.
And as mentioned, dextrose is not as sweet as sucrose (25% less) so just reduce the sugar amount accordingly.

Here's some info on dextrose and other sugars.
http://www.cargillfoods.com/emea/en/...ties/index.jsp

[TasunkaWitko]

Store bought dry milk is fine.
Dextrose is Glucose.
Sugar is sucrose.
They do not work the same in sausage.
Molasses is sucrose with minerals still present, not a substitute for Dextrose.
If the recipe call for both Dextrose and sugar there is a reason, something is prolly consuming the dextrose till the sucrose breaks down to glucose and fructose.
Corn sugar or corn syrup solids is Dextrose as a substitute.
Corn syrup should work but I'm not sure of the conversion as the syrup will contain more sugar. Prolly 95%.
From what I read, your mileage may vary.

Mark - this brings up a question that you might be able to answer.

At the store the toher day, I was looking at corn syrup; I noticed that Karo contains "corn syrup (no surprise there) and was about 7$, give or take. But, the "store brand" stuff - which was less than half the price for the same amount - was somposed mainly of "high fructose corn syrup" instead.

In your opinion, is there any significant difference between the two, for the pruposes of using it as a substitute for dextrose? I'm guessing tehre is, so I went ahead and bought the Karo, but my wife was sure giving me the hairy eyeball for spending the extra money!