Homemade Sausage Making

Fatboyz I think I saw an older post by Red stating it seemed to help with color. I’ll search around and see if I can find it.

Albertaed wrote: ↑

Tue Feb 23, 2021 18:18

Red have you ever used corn syrup Solids to enhance colour in dry salami?

I've used corn syrup solids in salami but only as carbohydrate to feed the lactic bacteria. I am not aware of CSS being able to affect the colour in salami. I think I read somewhere that corn syrup solids are added to cooked products such as pizza pepperoni because it does not turn as dark brown as sucrose. I often add CSS to kielbasa if the recipe includes sugar because it not only adds sweetness but also has water binding properties.

Could be one of those myths that gets passed down, but Rytek Kutas wrote that "Corn syrup solids help to hold the color of the meat, which is especially important commercially. Fluorescent light in the meat markets tend to bleach out the meat, but corn syrup solids help to hold the cured color for a longer period of time."

[USA] "South Pass Sopressata"
(Dry-Cured Spicy Pork Salami)

4 kg. (8.8 lbs.) Pork Butt
1 kg. (2.2 lbs.) Pork Back Fat
140 g. [3%] (7 tblspns.) Salt
12 gr. (2 level teaspoons) Prague Powder Cure #2
(Do NOT use Cure #1 in this recipe)
10 gr. ( 4 tspns.) Powdered Dextrose
15 gr. (2 tblspns.) Black Peppercorns (cracked - coarse grind)
1.8 gr. (1 tspn.) Red Pepper Flakes
1.8 gr. (1 tspn.) Ground White Pepper
113 gr. (1/2 cup) Corn Syrup Solids
5.6 gr. (2 tspns.) Garlic Powder
2.8 gr. (1 tspn.) Chili Powder
0.6 g. (1/4 tspn.) Bactoferm™ T-SPX

Still trying to figure out the quotes.
This is an old Chuckwagon Project S Sopressata recipe which I like the looks of other than the sugars. I haven’t seen this amount (if any) of cornsyrup solids used in a dry salami. Is the use of corn syrup solids used here as a binder?
I’m leaning away from it and using strictly dextrose?