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(414) Food Grade Phosphate

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SKU: 02-117P

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.  


Whether you use all beef, venison, pork, poultry or your own special blend, we’re going to help you make something far better than the packaged dogs you find at the grocery store. And most importantly, you’ll know what's in them.


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The type of casing used is typically dictated by tradition but also varies by processing technique, ingredients, and size. Most sausage casings are natural, collagen or fibrous, with a wide array of sizes and applications.

Seasoning Conversion Chart

We created a conversion chart to assist you on the amount of seasoning and cure needed to make only one pound of meat.

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