The Sausage MakerSoy Protein Concentrate, 1 lb. 12 oz.

This product has been a staple in my sausage making pantry for years... I use 1 - 1.5% in meat products from andouille, beef sticks to breakfast sausage.. As long as the finished products aren't over cooked, the product is not crumbly and it is moist... It does add a bit of insurance on all products... Well worth the cost considering the improvement to any final product... Works with natural casings, collagen, synthetic or muslin... Works with breakfast patties too...

Have used this for multiple large batches of summer sausage and hot sticks with venison and bear. It really helps with the consistency of the finished product.As a bonus, it is dairy free (this substitutes for powdered milk as my binder) so my nephew with a serious milk allergy can enjoy the goodies with the rest of the family.

Good product.

used in homemade jerky recipe to increase my yields as well as make it easier to extract protein from the meat.protein extraction is important so that the fat doesnt render out of your jerky sticks! this makes it so much easier to do!

This soy protein is phenomenal. I like to rub it on my open wounds and just sit back. It really works. Once my wounds are healed i then like to transfer it to my turkey sandwhich and enjoy a nice lunch.

You need this for sausage making.

Used this for my first ever homemade polish sausage. Tasted great, perfect texture. So simple to use.

Tbh, I don't see much visible difference with or without this...