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.
Copyright ©2017 Michlitch. All rights reserved.
Website Design by Alt29 Design Group