Meat Fact Friday: A binder is an optional ingredient that can be used to improve the bind, texture or yield of a cured sausage, like a snack stick. The 3 most popular that we sell are Carrot Fiber, Super Bind, and Sure Gel. Each has some advantages and disadvantages. Carrot Fiber can hold up to 26 times its weight in water. Super Bind is a mix of Carrot Fiber and potato starch, so you get the water holding capacity of the carrot fiber and the potato starch begins to form a gel at 130° F which is

Using Protein Binders