This product is mainly used to hold moisture in your sausage and for meat emulsions. Use for all sausages such as wiener, Polish and all high moisture sausages.
Sold in 1 lb. packaging
- Use 6-7 oz. per 100 lbs. of meat.
- Mix 414 Phosphate in at the beginning after the first grind with a little water.
- Do not use 414 Phosphate with any dry sausage such as summer or salami.