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Posted: **Sun Jul 12, 2009 11:55 am**

Hey People.
Has anyone tried out a salami recipe from "Charcuterie"? I noticed it had more than 1% dextrose, when it's usually not more than 0.5%

Posted: **Wed Jul 15, 2009 3:53 pm**

Hi Porkie

Welcome to the forum.

Sorry, I've not used this recipe.

You are correct that usage is usually below 0.5% However I note that Len Poli's Finocchiona has it at 0.91% so I'm guessing that 1% will be fine.

From http://www.sausagemaker.com/index.asp?P ... &ProdID=48

Use 2-5 Tb. powdered dextrose per 10 lbs. of meat.

At 5 Tb that would be near enough 1%.

Hope this helps

Phil