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(414) Food Grade Phosphate

Regular price $ 14.99

Shipping calculated at checkout

33 in stock

Spend $ 49 to get free shipping
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)


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.  

How To Use

Ingredients

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