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