www.sausagemaking.org

Has anyone used Stevia yet for curing instead of sugar?

Pretty sure it doesn't ferment. Xylitol isn't supposed to but I had some alcoholize on me once.

I've heard that it can have a bitter aftertaste.

Phil

is that when cooked Phil?

I don't know. My kids used Truvia and said it tasted awful. There's also quite a lot of references to a bitter taste with stevia (as against the processed form ).

There's a bit about it here:

http://www.getprograde.com/truth-about-stevia.html

...and a quick Google will produce lots more.

Would it have the same 'physical effect' on the meat as sugar?

Phil

In terms of physical effect - I just dont know.

Adding sweetness and balancing flavour/counterbalancing salt etc is what I am experimenting with.

Will be interesting to see, put some bacon down today and doing some ham tomorrow

Nothing ventured etc

It's certainly worth doing. What form of Stevia are you using.

Phil

I have pure straight organic Stevia (powdered) and I have an 85% mix (with a carrier maltodex). trying them both out.

Bob del G has suggested heating some in lard to see how it behaves so I am trying that too.

I understand, from elsewhere, that you're looking to less refined sugars. How less refined is the powdered form of Stevia, than say granulated sugar from either beet or cane?

I assume that you want to maintain a neutral flavour, ruling out honey, molasses etc for the purpose you have in mind?

Phil

Its a long term thing.

Looking at less refined sugars that may have a role in some of my recipes. I like the thought of using things that are generally nearer to a 'raw' product.

Using a lot of honey, maple syrup, molasses, beetroot, agave etc to find routes to sweetness.

Also we can grow Stevia quite successfully here which has potential benefits.

I find Honey and maple syrup are not ideal with curing as they seem to 'block' the meat a bit.

quietwatersfarm wrote:I find Honey and maple syrup are not ideal with curing as they seem to 'block' the meat a bit.

In this are we talking about the meat flavour ??

Oh no! More the consistency Robert, I find they work well in brines when they are part of the 'tea' but when dry curing I find they seem to hinder things a bit (as well as being seriously messy).

We have used an all natural dried honey, and as you know the maple sugar is a winner! - they both seem to be 'drawn in' better than the syrup which seals the surface more.

quietwatersfarm wrote:Also we can grow Stevia quite successfully here which has potential benefits.

Ah, I didn't realise that. In that case it's an excellent idea, if it's at all possible.

Phil