Maltodextrin Use

[liquid25]

Does anyone have any experience using maltodextrin in a dry cure on whole muscle meat (jerky)? I'm experiencing that the meat doesn't absorb it like regular cane sugar - after a full smoke the meat has some white specking. I've never used it before so I don't know if I just bought some bad sugar or what the deal is.

[owrstrich]

i remember liquid 25 when it was legal... just the head of the pin...

my expierence with maltodextrin includes a full case of toilet paper and many flushes...

you gotts to eat... but you aints gotts to kill a tree and empty the water shed...

owrstrich

[liquid25]

hmmm. not sure what to make of this. any other experiences? not sure what you are refering to with "when if was legal...just the head of the pin" but I appreciate the response.

[mrdennisg]

Rubs are seasoning mixtures applied as exterior meat coatings. Blackened foods owe their uniqueness to rubs. While they can be as simple as salt and pepper, they usually contain a combination of spices and seasonings, as well as carriers <font color="red">such as oil, flour and maltodextrin.</font id="red"> Rubs may be dry or in paste form. They can provide added visual interest, crunch and flavor. Rubs are usually applied after injection and/or vacuum tumbling when the surface is tacky

Maltodextrin Description: A carbohydrate of minimal sweetness usually produced from corn starch. Often used to create additional mass to a food substance (as in confections) without altering flavor. Also added to nutritional beverages to increase caloric content.

[JVR]

maltodextrins are hydrolyzed fragments of starch.  They are not a suitable sweetener substitute for sucrose (table sugar).

[mrdennisg]

[:)]http://www.foodproductdesign.com/archive/1996/0796AP.html[:)]

[liquid25]

Maltodextrin is a common ingredient in commercial jerky and jerky seasonings also. Thanks for the info.