Natural Hog Casings for Sausage

Used in Smoked or Cooked Sausages. Binds the fat and meat for a smoother consistency. Cuts shrinkage in the smokehouse by improving moisture retention. Contains 7 times more protein than meat does. If you're going to make smoked or cooked sausage or lunchmeats, this item is a must. Use 1 cup soy protein concentrate per 5 lbs. of meat. Do not pack when measuring! 1 lb. 12 oz. of soy protein concentrate will process approximately 50 lbs. of meat.

Used in Smoked or Cooked Sausages to bind the fat and meat for a smoother consistency
Cuts shrinkage in the smokehouse by improving moisture retention
Contains 7 times more protein than meat does
Use 1 cup soy protein concentrate per 5 lbs. of meat
1 lb. 12 oz. of soy protein concentrate will process approximately 50 lbs. of meat
Used in Smoked or Cooked Sausages to bind the fat and meat for a smoother consistency
Cuts shrinkage in the smokehouse by improving moisture retention
Contains 7 times more protein than meat does
Use 1 cup soy protein concentrate per 5 lbs. of meat
1 lb. 12 oz. of soy protein concentrate will process approximately 50 lbs. of meat

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The Sausage Maker - Soy Protein Concentrate, 1 lb. 12 oz.;