no #1 butcher's secret
The ideal additive for all juicy fresh and cooked sausages. Your butcher won't tell you, but he is guaranteed to use it. Phosphates are a great aid for juiciness, binding and cutting properties.
- A handy 250-gram container, enough for a few hundred kilos
- always a juicy sausage with a great bind
- it's probably cheating, but who cares
- dosage: 2-3 grams per kilo of meat
- not to be used for dried sausages
- Also ideal for injecting your BBQ meat and make it juicier