Search Results

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 terms and conditions set forth the rules and guidelines that govern the use of our products and services. Read through our terms and conditions to understand your rights and responsibilities as a user. Terms & Conditions Terms & conditions Eldon's Sausage and Jerky Supply Terms and Conditions Welcome to Eldon's Sausage and Jerky Supply! These terms and conditions ("Terms") govern your use of our website eldonsausage.com ("Website"). By accessing or using our Website, you agree to be bound by these Terms. If you do not agree with these Terms, please refrain from using our Website. 1. Use of the Website: a. Age Requirement: You must be at least 18 years old to use this Website. By using the Website, you confirm that you meet this age requirement. b. Personal Use: The content and services provided on the Website are intended for personal and non-commercial use only. You may not use the Website for any illegal or unauthorized purpose. c. Account Registration: Some features of the Website may require you to create an account. You are responsible for maintaining the confidentiality of your account information and are liable for any activities conducted through your account. 2. Intellectual Property: a. Ownership: All content, logos, trademarks, and other materials displayed on the Website are the property of Eldon's Sausage and Jerky Supply or its licensors and are protected by copyright and other intellectual property laws. b. Limited License: We grant you a limited, non-exclusive, non-transferable license to access and use the content on the Website solely for personal and non-commercial purposes. c. Prohibited Use: You may not modify, distribute, transmit, display, perform, reproduce, publish, license, create derivative works from, transfer or sell any content or information obtained from the Website without our prior written consent. 3. User-Generated Content: a. Submission: If you submit any content to the Website (e.g., comments, reviews, or user-generated content), you grant us a non-exclusive, worldwide, royalty-free, perpetual, irrevocable, and sublicensable right to use, reproduce, modify, adapt, publish, translate, create derivative works from, distribute, and display such content. b. Responsibility: You are solely responsible for the content you submit to the Website. Do not submit content that is unlawful, harmful, defamatory, infringing, abusive, offensive, or violates any third-party rights. 4. Privacy: a. Privacy Policy: Our Privacy Policy [link to your privacy policy] explains how we collect, use, and protect your personal information. By using the Website, you consent to the collection and use of your data as described in our Privacy Policy. 5. Disclaimers: a. Content Accuracy: The content on the Website is provided for informational purposes only. We do not guarantee the accuracy, completeness, or reliability of the content. Prices and products may change without notice. b. Third-Party Links: The Website may contain links to third-party websites. We are not responsible for the content or actions of these third-party sites and do not endorse them. Your use of third-party websites is at your own risk. 6. Limitation of Liability: a. To the fullest extent permitted by law, we shall not be liable for any direct, indirect, incidental, special, or consequential damages arising out of or in connection with your use or inability to use the Website. 7. Modifications: a. We reserve the right to modify, suspend, or discontinue any part of the Website at any time without notice. We may also update these Terms from time to time, so please review them periodically. 8. Governing Law: a. These Terms shall be governed by and construed in accordance with the laws of California state of the United States, without regard to its conflict of laws principles. By using our Website, you agree to abide by these Terms. If you have any questions or concerns about these Terms and Conditions, please contact us at eldonsausage@gmail.com. Thank you for using eldonsausage,com! Privacy & Safety Thank you for using eldonsausage.com! We value your privacy and are committed to protecting your personal information. This Privacy Policy explains how we collect, use, and safeguard your data when you visit our website. 1. Information We Collect: - We may collect basic information such as your name, email address, and other contact details when you voluntarily provide them to us. 2. How We Use Your Information: - We will only use your information for the purpose you provided it, such as responding to your inquiries or sending you updates. - We may use your data to improve our website's functionality and user experience. 3. Data Security: - We take reasonable measures to protect your information from unauthorized access, disclosure, or alteration. 4. Third-Party Disclosure: - We will not sell, trade, or share your personal information with third parties without your consent, except when required by law. 5. Cookies and Tracking: - Our website may use cookies to enhance your browsing experience. You can modify your browser settings to decline cookies if you prefer. 6. External Links: - Our website may contain links to external sites. We are not responsible for their privacy practices and encourage you to review their privacy policies. 7. Children's Privacy: - Our website is not intended for children under 18. We do not knowingly collect personal information from children. 8. Changes to the Privacy Policy: - We may update this Privacy Policy from time to time. The updated version will be posted on our website with the effective date. 9. Contact Us: - If you have any questions or concerns about this Privacy Policy, please contact us at eldonsausage@gmail.com. By using our website, you agree to this Privacy Policy. Thank you for trusting Eldon's Sausage and Jerky Supply with your information. Eldon's Sausage and Jerky Supply Team Payment Methods Payment Methods Credit / Debit Cards PAYPAL Offline Payments Wholesale Inquiries Wholesale Inquiries Thank you for your interest in Eldon's Sausage and Jerky Supply products! We are excited to explore potential wholesale opportunities with your business. Here's how to get started: 1. Wholesale Inquiry: - Please send us an email at eldonsausage.com with the subject line "Wholesale Inquiry." 2. Company Information: - In your email, provide us with some information about your company, including its name, location, and website (if applicable). 3. Product Interest: - Let us know which of our products you are interested in carrying in your store or business. 4. Quantity: - Indicate the estimated quantity you wish to purchase for your initial order. 5. Contact Details: - Include your contact name, phone number, and preferred method of communication. Once we receive your inquiry, our wholesale team will review your information and get in touch with you to discuss further details and pricing. We look forward to the possibility of partnering with you and providing our products to your customers! Thank you, Eldon's Sausage and Jerky Supply eldonsausage@gmail.com 509-309-3140 Contact Us Address Eldon's Sausage and Jerky Supply Email: eldonsausage@gmail.com Street address: Rona Lane 19419 Unit A Country: United States State/region: California City: Anderson ZIP/postal code: 96007-8913 Contact Email: eldonsausage@gmail.com Phone: 1-800-352-9453 Phone: 509-309-3140 eldonsausage.com

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