Soy binding agents are used to prevent weight loss and shrinkage in smoked sausage products. They also help improve moisture retention and bind the meat. Beef or pork fat is a natural binder in meat, however fat will melt at 130 degrees F. Soy helps to bind the sausage and retain the natural juices from cooking out. This 1 1/2 lb bag will process 50 pounds of sausage.
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