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Browning / Grilled Fresh Pork Sausage
Posted:
Sat May 29, 2010 2:31 pmby msos1
Any suggestions for promoting browning on grilled fresh pork sausage without sweeting the existing flavor. I've read of dextrose but I am concerned about flavor change. Anyone try corn syrup solids? 40-50% as sweet as cane sugar verses dextrose 70% as sweet as cane sugar. Any other options?
Thanks in advance.
Posted:
Sat May 29, 2010 3:09 pmby wheels
Welcome to the forum.
Are corn syrup solids not dextrose?
Phil
Posted:
Sat May 29, 2010 3:27 pmby msos1
Yes, to qualify for corn syrup solids the dextrose content must be 88% by weight. I guess the reason for my differentiation is the % sweetness as compared to cane sugar between the two.
Thanks for the welcome.
Posted:
Sat May 29, 2010 3:32 pmby wheels
I have used dextrose in small quantities in sausage with no perceptible additional sweetness; this would be my choice.
Phil
Posted:
Sat May 29, 2010 3:41 pmby msos1
How small? I like to try it in a 10 lb. batch.
Mike
Posted:
Sat May 29, 2010 3:59 pmby wheels
I used it at about 0.17% of the total sausage weight.
HTH
Phil
Posted:
Sat May 29, 2010 4:29 pmby msos1
Thanks.
Mike