There are different forms of sugar. The most common is cane sugar. Cane is what we normally call table sugar. It is usually used in meat brines but not widely used in sausage because it has a tendency to burn or scorch. Brown sugar is used in most brines but sometimes used in meat because of its flavor. The most common sugar used in meat is dextrose. Dextrose is corn sugar and it will not burn as easily as cane or beet sugar. When a recipe calls for cane sugar you can replace it with dextrose by adding 20% more dextrose than cane sugar due to the sweetness factor between cane sugar and dextrose.

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