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Cheese, Sausage Binders & Additions
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Eldon's Corn Syrup Solids Dextrose, Powdered Fat Substitute
Corn Syrup Solids
Our Price: $9.95

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Dextrose Powdered (2 lbs)
Our Price: $10.95

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Corn Syrup Solids has excellent sweetening qualities that enhance many sausage formulas. Dextrose is about 70% as sweet as sugar. Generally use 1/4 to 1/2 cup for each 10 lbs. of sausage meat. Fat Substitute simulates fat's creamy texture.
Liquid Smoke gallon 1 Liquid Smoke Fermento used to eliminate the long curing time for fermentation.
Eldon's Liquid Smoke (18 oz)
Our Price: $11.95

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Fermento 10 oz
Our Price: $10.99

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Hickory Flavor Liquid Smoke produces color and flavor of 8 to 10 hours of natural wood smoking in about 30 minutes. Hickory Flavor Liquid Smoke produces color and flavor of 8 to 10 hours of natural wood smoking in about 30 minutes.
Fermento is a starter culture which eliminates the long curing time for fermentation allowing you to stuff and smoke sausages right away and still get traditional tangy flavors.
Fermento Flavor Binder 86 Sausage Tang
Fermento 5lbs
Our Price: $65.99
Flavor Binder 86 (2 lbs)
Our Price: $24.95

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Sausage Tang (16 oz)
Our Price: $14.99

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Fermento - A dairy based, controlled fermentation product in powdered form. Helps to make a semi-dry cured sausage with the traditional tangy flavors without the long curing time for fermentation. Stuff and smoke your sausages right away. Processes 160lbs of meat. Not to exceed 6lbs of Fermento per 100 lbs of meat.
Flavor Binder 86 is high in protein. Reduces shrinkage while binding meat and fat together. Sausage Tang (encapsulated Citric Acid) imparts a tangy fermented flavor to smoked sausage.
Sausage Tang Eldon's Soy Protein Concentrate - Sausage Binder for sausage making Eldon's Whey Powder Sausage and Meat Binder
Sausage Tang (4 oz)
Our Price: $6.99

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Soy Protein (2 lbs)
Our Price: $12.95

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Whey Powder (2 lbs)
Our Price: $9.95

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Sausage Tang (encapsulated Citric Acid) imparts a tangy fermented flavor (similiar to dry cure) to smoked sausage. Soy Protein Concentrate is used as a binder.  The soy protein helps to bind fat and meat together when making sausage. Whey powder can be used as a binder.  Produces a richer sausage product.
   
 
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