(414) Food Grade Phosphate
Regular price
$ 14.99
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Out of stock
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
Flavor Inspiration
