Dextrose or glucose is the main foodsource for the lactic acid bacteria in the starter cultures that you need to make your own dry sausage. So should always add dextrose to dry sausages. In boiled sausages and liver sausages it contributes - together with nitrite salt - to a stable color.
- now in a handy 165 grams strainer
- also suitable for enhancing peak performance athletes
- Please read up on the safety aspects of making dried sausages and charcuterie. It is not difficult, but just messing around a bit is not without risk.