The Sausage Maker - Powdered Dextrose, 5 lbs.
- A useful ingredient in dry curing meat sausages recipes.
- Acts as a nutrient for lactic acid organisms that aid in the fermentation process.
- Helps give your homemade meat projects a tangy flavor.
- Use 2-5 Tbsp. Powdered dextrose per 10 lbs. of meat.
- 1 container will process approximately 680 lbs. of meat.