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.