An alternative to soy protein and dry milk powder, C-Bind is a naturally occuring 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.
Makes 25 lbs. Net Wt. 1.5 oz. Approximately 1/3 to 1/2 tsp per 1 lb. of Ground Meat.