Description
Used in processing semi-dry cured and dry-cured sausages. Helps bind the meat together. Adds flavor and helps support the fermentation process. Helps hold the cured color of meats for a longer period of time.
- Use 1 1/2 Tbsp. corn syrup solids per 10 lbs. of meat
- 5 lbs. will process approximately 1,060 lbs. of meat
Timothy Graminski (verified owner) –
great price good value
Gary Slagel (verified owner) –
Have not yet used, but sampled sausage a friend made using the same spices and it was excellent.
Tom Geary (verified owner) –
Jim Leland (verified owner) –
great product, works good
Kelly Buckholtz (verified owner) –
It Met all of my expectations
Anonymous (verified owner) –
Ron Pepin (verified owner) –
David Kraemer (verified owner) –
Haven’t used it yet but it arrived quickly and in good condition.
Kevin Lutz (verified owner) –
Have used your products far a couple years now and will continue to use!
Poki (verified owner) –
Always good
Brett McKinley (verified owner) –
In making our deer salami this product has never let us down.
Stanley Lange (verified owner) –
Product excellent, but would really have appreciated a tracking number when shipped! Customer service dropped the ball.
ANNAMARIA GREENAWALT (verified owner) –
So happy with this product will definitely order again from here, quick delivery, reasonable pricing ,thanks again!!!!!
Anonymous (verified owner) –
Used day i got it with great results
Craig Richardson (verified owner) –
Great product