C-Bind (Carrot Fiber Binder)

C-Bind (Carrot Fiber Binder)

(5 questions)
Read 22 Reviews Write a Review

$9.25

-

9957 in stock

SKU: 11-1032 Categories: ,

Description

An alternative to soy protein and dry milk powder, C-Bind is a naturally occurring binder created from concentrated carrot fiber. It increases water retention and delivers a juicier product, even if the meat is heat treated to higher than average temperatures. It does not effect the final taste of the product and works exceptionally well. Another addition to many of the various binders now available through The Sausage Maker, Inc.

  • Approximately 1/3 to 1/2 tsp per 1 lb. of Ground Meat
  • Makes 25 lbs.
  • Net Wt. 1.5 oz.

Additional information

Weight 0.125 lbs

22 reviews for C-Bind (Carrot Fiber Binder)

  1. Frank Ratay (verified owner) –

    Free Shipping!

  2. Craig Young (verified owner) –

    The C-Binder worked great. I used it in 100% chicken breast Brats. It soaked up all the excess liquid and really helped to bind the non-fat product together.

  3. WALTER HABERLOCK (verified owner) –

  4. Anonymous (verified owner) –

    The C-Bind seems to do a very good job on my venison snack sticks. I will continue to use this product.

  5. Bret Richardson (verified owner) –

  6. Gerald Nelson (verified owner) –

  7. Bryan Cimmino (verified owner) –

    Used once on a 10 lb batch of Cajun smoked sausage. Very pleased with the results and will continue to use. Great moisture retention and excellent protein extraction.

  8. Wesley (verified owner) –

    Haven’t used yet, but expect excellent results.

  9. Tim Nebosis (verified owner) –

    This gave my venison and pork sausage mix just the right moisture content. Worked perfectly.

  10. james corbett (verified owner) –

  11. Anonymous (verified owner) –

    Works wonderfully. Allows me to make sodium free sausages for my husband, without adding more chemicals. Will continue to be a purchaser.

  12. Andrew (verified owner) –

    Holds a lot of water, ensuring my snack sticks stay plump when smoking and don’t shrivel or wrinkle. It increased my yield by at least 10 percent, and I had to use more casing than I calculated, so make sure you plan accordingly.

  13. AJ (verified owner) –

    I am using this for the first time, so far so good. Sausages came out well and have a good mouth feel.

  14. Gary Just (verified owner) –

  15. Jonathan arbel (verified owner) –

    Fast shipping, great pricing, what’s not to like.

  16. Brad Alexander (verified owner) –

  17. Erenio Venezia (verified owner) –

    tis product(s) is very good
    (But I still wetting for the order # 187991, placed on 11/23/2020 35/38mm don’t have in stock send me the 32-38mm.
    Thanks,
    Erenio

  18. Joe Allen (verified owner) –

    Great product easy to use.

  19. Anonymous (verified owner) –

    Excellent product. I tried your product for the first time about a year ago. Works great and at a more reasonable price compared to other binders.

  20. Jun Martin (verified owner) –

  21. olga zelentsova (verified owner) –

  22. Steve Brady –

    I’m wanting to know if the carrot bider was made wher there is milk or egg. My granddaughter is highly allergic, and can die. So it is extreamly important. I E-mailed you a week ago and have not heard back from you. I’m wanting to order some.

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Questions and answers of the customers

    Can I bind turkey breast together with this?
  1. 0 votes
    Q Can I bind turkey breast together with this? answer now
    A

    No... this product is used as a ground meat binder. To glue whole muscle together you will need TRANSGLUTAMASE. We don't sell that
    2. I am making a capacolla ham using large pieces of pork butt and stuffing in a casing. Will this work for that and what would be the amount to use?
  2. 0 votes
    Q I am making a capacolla ham using large pieces of pork butt and stuffing in a casing. Will this w...... Read more answer now
    A

    You don't need a binder for that. What you do need to achieve is extract as much myosin from the pork after curing as possible, and that can be done simply by placing the pork in a stand mixer a beating the hell out of it for a few minutes until sticky. Then stuff into casings. C-bind is used for ground meat. If you were to use any product it would be TRANSGLUTAMINASE, or  "meat glue" and we don't sell that.
    3. What does it mean to add after the protein has been extracted?
  3. 0 votes
    Q What does it mean to add after the protein has been extracted? answer now
    A

    It means after you have mixed the meat with your seasonings well enough, you have developed a stickiness. The sticky texture is the myosin which is the protein in the meat.

    So, you will add the C-BIND to the meat after it has already been thoroughly mixed initially, then mix again after adding C-BIND.
    4. Ratio of C-Bind to meat?
  4. 0 votes
    Q Ratio of C-Bind to meat? answer now
    A

    Use 1.6 oz C-BIND per 10 lbs of meat
    A Packaging says 1.5 oz per 25 lbs. of sausage
    5. Is the carrot based bider made where dairy or soy products are made. My granddaughter can have anaphylaxis shock and die. if exposed.
  5. 0 votes
    Q Is the carrot based bider made where dairy or soy products are made. My granddaughter can have an...... Read more answer now
    A

    Steve,

    No it is not.

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