Dextrose?

[Jim]

Hard to say as we don’t test for ingredient elimination, but basically dextrose is there to feed the Bactoferm starter culture which produces lactic acid so that the sausage will become more acidic which prevents the bad bugs from growing. When you tried it, would you say that the pepperoni was tangy? There may be enough sugars in other ingredients like the 6g of sugar and the paprika to feed the culture.