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If you've ever bitten into a dry, crumbly sausage, you know how crucial moisture retention is in sausage making. Whether you're a seasoned home processor or just starting out, using the right binder can make all the difference. In this post, we’ll explain why carrot fiber —also known as C-Bind —is one of the best natural binders available, especially for those avoiding soy or dairy. What Is Carrot Fiber (C-Bind)? Carrot fiber is a neutral-tasting, off-white powder made from the pulp of carrots. It's a natural, GMO-free, allergen-free, and gluten-free binder that can be used in a wide range of meat products. Its high absorbency allows it to retain up to 26 times its weight in water and 4 times its weight in oil. That makes it ideal for keeping sausages juicy, even when cooked at higher temperatures. Why Use a Binder in Sausage Making? Binders serve several important purposes in sausage making: Retain Moisture: They prevent your sausage from drying out during cooking or smoking. Improve Texture: Binders help maintain a firm, consistent bite. Prevent Fat Separation: They keep fat and protein bound together, ensuring the sausage doesn’t crumble. While some sausage makers use soy protein, dry milk, or Sure Gel, carrot fiber offers a clean-label, plant-based alternative. Benefits of Using Carrot Fiber Choosing carrot fiber as your binder comes with numerous benefits: Neutral Flavor: It won’t affect the taste of your sausage. Allergen-Free: No soy, dairy, or gluten. Clean Label: Can be listed as "Isolated Carrot Product" or "Modified Carrot Product." Kosher and Halal Certified: Suitable for diverse dietary needs. GRAS Approved: Generally Recognized as Safe for meat and poultry. How to Use Carrot Fiber For effective sausage making, use 1.5 oz of carrot fiber per 25 lbs of meat . Simply mix the carrot fiber directly with your ground meat and other dry ingredients before stuffing. It’s particularly effective in: Snack sticks Summer sausage Fresh sausage Meatballs and meatloaf Hamburger patties In addition to sausage, you can use carrot fiber to thicken soups, sauces, and gravies. Who Should Use Carrot Fiber? Carrot fiber is perfect for various groups: Anyone avoiding soy, milk, or other allergens. Beginner sausage makers looking for a more forgiving process. Those wanting a cleaner, more natural ingredient list. Practical Tips for Maximizing the Benefits of Carrot Fiber To truly harness the power of carrot fiber in your recipes, consider the following tips: 1. Combine with Other Ingredients While carrot fiber performs well on its own, it can be beneficial to combine it with other natural binders for even better results. Consider experiment with other plant-based options to create an ideal blend. 2. Monitor Temperature During Cooking Cooking at high temperatures can affect moisture retention. Make sure to monitor the cooking temperature carefully. 3. Experiment with Ratios Feel free to adjust the amount of carrot fiber based on your specific meat type and desired texture. Different meats may yield different results, so it is always good to test and tweak ratios. Final Thoughts Whether you're making venison snack sticks or crafting the perfect breakfast sausage, moisture retention is key to achieving high-quality results. Carrot Fiber C-Binder provides your sausage with a juicier, firmer texture without altering the flavor, and without any of the common allergens. Try Eldon’s 1.5 oz Carrot Fiber C-Binder today and taste the difference. Your sausage will thank you. Carrot Fiber (C-Bind) absorbs up to 26x its weight in water—helping your sausage stay moist and firm during cooking.

Free Recipe for Dried/Smoked Beef (Venison) - For 5 lbs of Meat Dried beef or venison is excellent chipped (sliced thin) and served with white gravy and potatoes. Ingredients: 4 to 5 lbs. boneless beef or venison round, trimmed 1 teaspoon curing salt (pink) 3 tablespoons salt 2 tablespoons garlic granules 2 tablespoons Black Pepper 1 teaspoon white pepper 2 quarts ice cold water Directions: Combine all ingredients (except meat) in a non-metallic brining vessel; mix well. Pump meat to 10% of its own weight and submerge in brine solution. Refrigerate submerged meat for 7 days stirring and turning meat every other day or so. Skim mold from surface of brine if necessary. After 7 days remove the cured meat from the brine solution and pat dry. Do not rinse! To cook: OVEN: Place cured meat on rack in oven, crack open oven door, turn oven to 150 degrees or lowest setting for one hour or until the outside of the meat is nearly dry. Close oven door, increase oven temp. to 175 degrees and hold until the internal temperature of the meat reaches 152 degrees (fully cooked). Remove and cool. SMOKER: Place cured meat on rack in smoker, open damper wide open, set smoker temperature at 130-40 degrees, for one hour or until the outside of the meat is nearly dry. Close damper. Add smoke chips, smoke according to individual tastes, increase the smoker temperature to 175 degrees and hold until the internal temperature of the meat reaches 160 degrees F; (fully cooked). Remove and cool. (Or you can take up to 48 hours or longer if you want truly old-fashioned dried beef. Simply start at a 125 degrees and hold for 12 hours, drop the temperature to about 115 degrees, smoke up to 10 hours (I prefer a couple of hours) and hold for a couple of days, without smoke, until the meat is dry. Expect about 40% shrink if you dry it all the way.

What is Encapsulated Citric Acid (Also Called Sausage Tang)? Encapsulated citric acid, often referred to as Sausage Tang , is simply citric acid—derived from citrus fruits—that’s coated in a protective layer of hydrogenated vegetable oil or similar material. This coating allows the citric acid to remain inactive during the mixing process, only releasing its tangy punch when the meat reaches a certain temperature (around 135-145°F during cooking). This time-controlled release ensures that the acid does not interfere with the protein binding in the raw meat, which could otherwise result in a crumbly texture or off-putting consistency. Encapsulated Citric Acid: The Secret Ingredient for Perfectly Tangy Cured Meats When it comes to producing the best cured meats or sausages, achieving that perfect balance of flavor and texture is a science. A key player in this process, especially for those looking to add a controlled tanginess to their cured meats without affecting the protein structure, is encapsulated citric acid (ECA). Whether you’re a home cook venturing into sausage making or a professional in the meat industry, understanding how ECA works can be the difference between good and great results. What is Encapsulated Citric Acid? Encapsulated citric acid is simply citric acid—derived from citrus fruits—that’s coated in a protective layer of hydrogenated vegetable oil or similar material. This coating allows the citric acid to remain inactive during the mixing process, only releasing its tangy punch when the meat reaches a certain temperature (around 135-145°F during cooking). This time-controlled release ensures that the acid does not interfere with the protein binding in the raw meat, which could otherwise result in a crumbly texture or off-putting consistency. Why Use Encapsulated Citric Acid? In sausage making and cured meat production, citric acid serves multiple purposes: Tangy Flavor : ECA is a great way to add a consistent, mild tanginess to your sausage or cured meat, similar to what you might find in fermented products like summer sausage or snack sticks. It’s especially helpful when you want that flavor without the long fermentation process. pH Control : ECA helps to quickly lower the pH of the meat, which is essential for food safety. A lower pH creates an environment that inhibits bacterial growth, extending shelf life and ensuring safe consumption. Consistency : Unlike adding citric acid directly, ECA prevents the acid from interacting with the meat during the mixing stage, where it can destabilize the proteins. The encapsulation ensures the acid is only released during the cooking process, preserving the structure of the sausage. How to Use Encapsulated Citric Acid in Meat Processing Encapsulated citric acid is incredibly easy to use, but there are a few key tips to keep in mind to ensure the best results: Proper Mixing : Add the encapsulated citric acid at the very end of your mixing process to avoid rupturing the encapsulation. Overmixing or excessive heat during mixing can break the coating prematurely, releasing the acid and affecting the texture of the meat. Temperature Control : ECA is designed to release its acid content once the internal temperature of the meat reaches 135-145°F. Therefore, it’s crucial to monitor the temperature during cooking to ensure proper release. Amount : The typical usage rate for encapsulated citric acid is around 0.8-1 ounce per 25 pounds of meat, but always check with your recipe for specific recommendations. Benefits of Using Encapsulated Citric Acid Quick Process : Unlike traditional fermentation, which can take days or even weeks, ECA allows for rapid acidification, making it a perfect solution for those looking to speed up production time. Consistent Results : Because it releases only when the meat is cooked to the correct temperature, it ensures consistent flavor and pH control every time. Shelf Stability : Sausages made with ECA tend to have better shelf life due to the immediate pH drop, inhibiting the growth of spoilage organisms. Common Uses for Encapsulated Citric Acid ECA is most commonly used in: Snack Sticks : Adds that distinctive tangy flavor associated with high-quality snack sticks. Summer Sausage : Traditional summer sausage is often fermented, but using ECA gives you that classic tang without the wait. Jerky : ECA works well in jerky recipes where a tart note is desired, and food safety is a priority. Cured Sausages : Products like salami, pepperoni, and other dry-cured sausages can benefit from the consistent tang and extended shelf life provided by encapsulated citric acid. Final Thoughts Encapsulated citric acid is a powerful tool in the meat processor’s toolkit, providing a reliable way to add tang, control pH, and ensure the safety and quality of your meat products. Whether you're making snack sticks, summer sausage, or experimenting with your own recipes, ECA allows you to skip the long fermentation process while still delivering that perfect zesty flavor. If you’re ready to take your sausage making to the next level, give encapsulated citric acid a try. It’s easy to use, enhances food safety, and ensures you’ll have that delicious tang every time! Where to Buy Encapsulated Citric Acid If you're ready to try encapsulated citric acid in your own recipes, you can find it in convenient sizes here at Eldon's Sausage & Jerky Supply . Whether you're making small batches or processing larger quantities, we offer 4 oz and 16 oz options to fit your needs.

Eldons Sausage and Jerky Supply offers a wide range of high-quality Sausage & Jerky Blends from A.C. Legg's, Dexter Knives, Casings and other supplies for your DIY sausage and jerky making needs. Find everything you need for your homemade sausage and jerky today! eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply eldons sausage bbq homepage eldons sausage and jerky supply Shop Now Free Shipping on Orders over $99! *Contiguous US States* Categories Jerky Seasoning Sausage Seasoning Our AC Legg's Store Meat Cures and Brine's Eldon's Sausage and Jerky Kits High Temperature Cheese Flavor Enhancers and Binders Sausage Casings Meat Processing Equipment Specialty SeasoningsMarinades & Rubs Dexter Russell Knives Spices Books & DVD's by Eldon R. Cutlip Related Products NEW Quick View AC Legg #207 Pepperoni Snack Stick Seasoning – 16.75 oz – Seasons 25 lbs of Meat Price $6.99 Quick View Dakotah Water-Powered Sausage Stuffer – 5 lb or 10 lb Size Made in the USA Price From $109.99 Quick View AC Legg's Jamaican Jerk Seasoning Rub Blend 225 - 10.2 oz Seasons 15 lbs of Meat Price $5.49 Quick View AC Legg's Zesty Fajita Marinade Blend 154 - 10 oz Bag - Seasons 25 lbs of Meat Price $5.99 Quick View AC Leggs Blend 144 Butter Garlic Marinade Seasoning - 9.75 oz Price $4.99 Quick View AC Legg's Jalapeno Sausage Seasoning Blend 139 - 14 oz Bag - Seasons 25 of Meat Price From $7.99 Quick View A.C. Legg's Pork Sausage Seasoning Blend 10 - 8 oz Bag - Seasons 25 lbs of Meat Price From $4.99 NEW Quick View Eldon’s Lemon Dill Seafood Seasoning Price $5.95 Quick View Eldon’s Soy Protein Fat Binder 1 to 6 Cups Price From $4.95 Quick View Eldon's Mild Country Bulk Sausage 50 lbs Seasons 2100 Pounds of Meat Price $270.00 Quick View Spice Bottle w/ Lid 8 oz. Price $1.00 Quick View Spice Bottle w/ Lid 16 oz. Price $1.60 Quick View Standard Grinder Plate and Knife Assortment #8 Out of stock Quick View Standard Grinder Plate and Knife Assortment #32 Out of stock Quick View Standard Grinder Plate and Knife Assortment #22 Out of stock Quick View #10/12 Standard Carbon Steel Grinder Plates and Knife Combo Out of stock Enter your email here Subscribe Thanks for submitting! Subscribe

Discover the history, values, and commitment behind Eldon Sausage. Learn about our quality products and family tradition. About Us Our Story Prepared with an extensive array of proven and tested proprietary sausage and jerky recipes and years of experience in meat cutting facilities and sausage kitchens; Eldon and Karen Cutlip opened Eldon's Sausage & Jerky Supply for business in 1994. They mailed out catalogs and started the web site and as well, had customers driving up to their remote place on the "mountain" to purchase seasonings and supplies directly. In 2003 health issues mandated that Eldon retire from the bustling business and it sold to John Crites a former grocer and meat cutter. In 2014 John decided it was time to retire. His son Allen, and daughter-in-law Denise, purchased the business and moved it to the Spokane Valley near their current residence of Mica, WA. Denise, Allen, and their son Easton enjoy all of the things the northwest has to offer, whether it's hunting in Mica, fishing on the North Fork of the Couer d' Alene River, or camping on the mighty St. Joe. Later in 2023 Eldon's was purchased by John Crites Jr And Suzanne Crites and moved to Anderson in Northern California just south of Mt Shasta near the Oregon boarder. Keeping the business in the family. We have endeavored to maintain the quality of our products and the personal "home town" service which has always been the standard for Eldon's Sausage & Jerky Supply. Free Shipping on orders over $99! *Contiguous U.S. only

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