You may want to use this when making bologna, polish sausage or wieners. It increases protein value and will aid in binding your meat. It absorbs and holds water which leads to less shrinkage in the smokehouse.
- Use 3/4 lb. to 25 lbs. of meat
How To Use
Ingredients
- Reviews
- Questions
Works as it should!
Been making Kielbasa for years and added the binder flour this year and what a difference it makes in the consistency and moisture. Highly recommend. Also used it in Ring Bologna which was awesome as well! Next step...hot dogs
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I try to use all of PS seasonings for all of my sausage making (smoked kielbasa, several breakfast flavors, all kinds of brats and two different summer sausages) I've found every seasoning I've tried so far has been just the flavor I'm looking for, PS does a great job of finding the rite blend for every one of the products I've used. There are so many seasoning and spices to choose from and their website use your friendly and that makes it so much easier to navigate through it.
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Added great moisture retention to my brats
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