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Sodium Tripolyphosphate, 2 Oz

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Product Description

Binds water in meat products; use 0.5%; 2 oz for 25 lb meat

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Product Reviews

  1. Works well - But use the hunter recipe, not the product description amount. 5 Star Review

    Posted by on 28th Aug 2016

    In the product description, it says to "use 0.5%; 2 oz for 25 lb meat", 25lbs x 16 oz = 400 oz x .5% (.005) = 2oz

    In CY's "Venison Formulations for Hunters" under the "Hunters" tab at the top, if you look at recipes that call for it, the amount recommended is .06 lbs, which comes out to .96 ounces (16 oz x .06), so the recipe calls for just under half of that the product description calls for.

    I contacted CY, and was informed that Sodium Tripolyphosphate is not even required - BUT it's purpose (important) is to bind water in meat. So if you don't use it, your smoked sausage will probably come out dry. Then I really learned something new about using too much - The more you use, the "chewier" your final product will be. So if you are using this, and your smoked sausage is coming out a bit "rubbery", just reduce the amount. I backed off to the recommended amount in the hunter recipe (I use 1 oz per 25 pounds of meat), and mine comes out perfect. Using 2 oz per 25 pounds still produces great sausage, but it comes out a bit chewier. My coworkers and family say it's not anything that will keep them from eating it, but the reduced amount works better.

    Go with the recipe, not the product description amount.

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