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. Its Most Often Used In Processing Semi-Dry Cured And Dry-Cured Sausages; Heavier Than Regular Sugar, Powdered Dextrose Is Able To Force Itself Into The Cells Of The Meat. Dextrose Also Serves As A Browning Agent In Fresh Breakfast Or Country Sausage; When Fried, The Sausage Will Have A More Even Brown Color To It. Product Net Weight: 1 Lb. 8 Oz. Instructions: Use 2-5 Tbps. Powdered Dextrose Per 10 Lbs. Of Meat. 1 Lb. 8 Oz. Bulk Dextrose Powder Will Process Approximately 200 Lbs. Of Meat.
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