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 Tb. corn syrup solids per 10 lbs. of meat. 1 Lb. 8 oz. will process approximately 320 Lbs. of meat.