Want to make your own bacon with a sugar alternative? Try dextrose.
Dextrose is recommended for use in cures, brines, sausage and salami recipes as an alternative to processed sugars. It works a little like sugar in home brew mixes providing energy for the active ingredients and counteracts the salt in brines.
IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.
| Weight | 0.7 kg |
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| Dimensions | 14 × 7 × 22 cm |
| Availability |
Now available in-store at 25 Salvator Dr Campbellfield 3061 Powered With Oliver Pos |
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Smoked and Cured
ABN: 8676 9276 830
25 Salvator Dr
Campbellfield, Victoria 3061
Australia
Opening hours:
Monday-Thursday: 9am-5pm
Friday: 9am-3pm
Saturday-Sunday: CLOSED
This product is a must for those cured sausages to make the starter cultures really work.
Smoked and cured have the quality version in quality packaging to make sure you get those perfect cured products now and in months time, every time!