Dextrose / Kosher salt

[kennyliza]

1. is dextrose strictly necessary, or will caster sugar do? if so in what ratio should I substitute it.
2. I have seen several references to kosher salt - what is its use and how is it different to regular salt?
I'm grateful for your replies

[Oddley]

EDIT: You can use castor sugar but at 0.7 times the amount of dextrose.

If the recipe says use kosher salt I normally use sea salt or rock salt instead.

http://www.gourmetsleuth.com/saltguide.htm

I think if you can find time have a good look around the forums, It should answer most of your questions.

[Franco]

[color=indigo]You can use castor sugar but at 1.43 times the amount of dextrose.

color]

Oddley,

Dextrose is 1.43 times less sweet than castor sugar so you would need to use 0.715 the amount of castor sugar otherwise the sausage would be far too sweet

Franco

[Oddley]

Thanks for the info Franco. After thinking about it you are right. The following post by Parson Snows threw me. He is normally accurate. But no excuses.

You can basically use any sugar though dextrose/glucose is the best for sausage making. If you use sucrose (common refined sugar) increase the amount used by 1.43 (ie if 2 Tbslpns of dextrose/glucose are mentioned replace this with 1.43 • 2 = 2.86 Tblspns of sucrose)

http://forum.sausagemaking.org/viewtopic.php?t=377