1 question
Do you really need dextrose or could you make it without sugar?
Hello xartier, thank you for your question. The use of sugar (types) in cured meat products has a technological background: a small amount of sugar types (sucrose, glucose or lactose) is essential, as these serve as a substrate for the starter cultures (curing flora). This process supports the reddening and protects the product from fading and graying due to oxygen and light. However, the sugar is fermented by the microorganisms into acids and thus "disappears". Best regards, your M-Infoline team
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