Cost-effective choice for hunters who process their own meat
Cabela's now offers a full selection of additives for those who want to make sausage from scratch. Why start from
scratch? It's a cost-effective choice for hunters who process their own meat and anyone who wants to perfect their
own flavorful combinations. Sausage additives have a variety of functions, from extending shelf life to maximizing
moisture retention. By mixing your own additives, you know exactly what you're putting in your sausage and why
it's there. Instead of relying on someone else's taste buds, you'll have the chance to create recipes you can savor as
your own. Bring creativity to the kitchen and your taste buds will reap the rewards at the dinner table.
Binder Flour Absorbs water for higher moisture retention and less shrinking in the
smokehouse. Also adds cohesive texture when mixing multiple types of meat. Use 3 lbs. per 100 lbs. of meat.
Phosphate for Brining Increases water retention during the final smoking and cooking process
and lengthens shelf life. Use 7 oz. per galllon of water. 1-lb. bag.
Phosphate for Mixing Blend into processed meat to create juicier sausages. Do not use in dry
sausages like summer sausage or salami. Mix 6-7 oz. per 100 lbs. of meat. 1-lb. bag.
Sodium Erythorbate Retains the rich pink color in sausages, hams and bacon and accelerates
curing. Directly mix into meat or add to your brine solutions. 1 oz. per 100 lbs. of meat. 1-lb. bag.
Corn Syrup Solids Add to seasonings to increase sweetness and improve viscosity and texture.
Dextrose A versatile sweetener for ham and sausage cures. With 60% of the sweetness of cane
sugar, dextrose moderates saltiness and enhances flavors without overpowering. Also helps retain natural coloring.
Monosodium Glutamate (MSG) Enhances the natural flavor of meats with a well-rounded,
savory taste.1-lb. bag.
Encapsulated Citric Acid Aids drying and acts as an antimicrobial agent in summer sausage,
bologna, pepperoni, salami and other dry or semi-dry sausages. Also adds a tangy flavor. Mix with meat after the
final grind and before smoking. Citric acid released at 135°F. Use 8-10 oz. per 100 lbs. of meat. Store below
90°F. 1-lb. bag.