(414) Food Grade Phosphate
4
Regular price
$ 14.99
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SKU: 02-117P
Goes well with
Binder Flour
Binder Flour
Encapsulated Citric Acid
Encapsulated Citric Acid
Speed Cure (Pink Curing Salt)
Speed Cure (Pink Curing Salt)
Food Grade Phosphate (414) is a meat-binding additive used in high-moisture sausage making - wieners, Polish sausage, bratwurst, and meat emulsions - to hold moisture, improve texture, and reduce shrinkage during cooking. Mix into your meat block at the beginning of processing, after the first grind, with a small amount of water.
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.
How To Use
Ingredients
Flavor Inspiration
