For emulsified meat products such as wieners, polish and all high moisture sausages. Since phosphate is used to mainly hold moisture in your sausage; do not use in summer sausage, salami or sausages where moisture is not intended. Add this to your sausage meat after the first grind with a little water or beer.
Usage: 6-7 oz per 100 lbs of meat.
Ingredients: food-grade phosphate
Net Weight: 1 lb