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+-- Thread: Question about dextrose when making beef sticks (/showthread.php?tid=80527)
Question about dextrose when making beef sticks - Mare749 - 04-18-2009
This is just sugar, right? So why can't you just use table sugar, or won't it dissolve properly when mixed in with the meat?
Also, is there any sub for mace? I don't have it on hand.
Re: Question about dextrose when making beef sticks - cjs - 04-18-2009
mace is the covering for a nutmeg pod - so, nutmeg would work Maryann.
hmmm, dextrose is corn sugar - I don't know much about it.
Re: Question about dextrose when making beef sticks - Harborwitch - 04-18-2009
I used organic sugar. Dextrose is a little less sweet than sugar - but sugar can be used.
Re: Question about dextrose when making beef sticks - Mare749 - 04-18-2009
Thanks Sharon. Got the beef sticks made and in the dehydrator. Smellin' good already! I'm already thinking of ways to vary this a bit, such as using some ground chipotle, or even by adding a little bit of liquid smoke at mixing time.
Re: Question about dextrose when making beef sticks - Harborwitch - 04-18-2009
Well - while I was reading this 3 enterprising Pugs found the bag of beef sticks and had an early lunch along with a small dog fight. S#it!!!!! I don't know where they found them or how - but they are now history.
(the beef sticks - not the dogs; yet!) 
Re: Question about dextrose when making beef sticks - Old Bay - 04-18-2009
Quote:
This is just sugar, right? So why can't you just use table sugar, or won't it dissolve properly when mixed in with the meat?
Also, is there any sub for mace? I don't have it on hand.
Dextrose is not table sugar. It is dextrorotary glucose (found in corn). Table sugar is a compound sugar--a combination of fructose (fruit sugar) and glucose (generic). I don't know its limitations in cooking--this for information only.
P.S. Lactose is milk sugar.
Re: Question about dextrose when making beef sticks - Mare749 - 04-18-2009
Thanks for the information, Bill. Still not sure what I should do about this except wait and see how the finished product tastes with regular old Domino.
Sharon, those little puggies sure are mischievious! Sure hope they don't all get sick from the smokies!
Re: Question about dextrose when making beef sticks - Harborwitch - 04-18-2009
From "Charcuterie" by Rhulman & Polcyn - page 39
"Brian and I prefer to use dextrose, a refined corn sugar, rather than table sugar because it is less sweet and, because as the grains are very fine, it dissolves more easily and therefore has a more uniform distribution. But granulated sugar is fine as well."
Re: Question about dextrose when making beef sticks - Mare749 - 04-18-2009
Just had a taste after letting the smokies cool a bit. Excellent! Great recipe, Jean. Thanks for finding it.
This will be replacing the overpriced "premix" I was buying. And, it's a little less salty, so that's a good thing as well.
Re: Question about dextrose when making beef sticks - Harborwitch - 04-18-2009
I just ground the beef for another batch of beef sticks. They will be stored where the Pugs cannot get to them.
Also ground the turkey for the turkey & dried cherry sausage tomorrow.