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%
dextrose
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by wheels » 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
At 5 Tb that would be near enough 1%.
Hope this helps
Phil
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
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