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April 17, 2016 at 12:05 pm
#10208
RickMember
quote Dry1″ post=8103:
Hello
New to the dry aging and was curious about dextrose. Can’t find anywhere how much to use per lb of meat or if it varies with different recipes? Thank you
New to the dry aging and was curious about dextrose. Can’t find anywhere how much to use per lb of meat or if it varies with different recipes? Thank you
The amount of dextrose will vary with the amount of meat being made (lbs)
DEXTROSE:
70% as sweet as cane sugar and quite a bit heavier. Helps reduce nitrate to nitrite as meats are cured. Used to counter salt in brines. Dextrose assists fermentation, which gives us the desired tang of flavor. The most common sugar used in meat 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% more dextrose than cane sugar due to the sweetness factor between cane sugar and dextrose