That can be a problem. Search for Meatshure 510. That’s the trade name. Otherwise look for a friendly butcher. Good luck!

If you can make do with food grade lactic acid instead of encapsulated, check with winemaking supply stores. I know some carry it. You may have to do some calculations for how much mass to use, but I think adding it at the stuffing stage would probably give you the results you’re looking for. 32 oz goes for $20 Canadian up here. Good luck in your quest.

Randyman Nope. SureJell vs Sure Gel. Jam vs Sausage.

I avoid milk and wheat based binders because of intolerance and staleness issues. My current favorite binder is 50/50 rice flour and corn flour (not meal or starch) for a good bind and long-term stability. Since both ingredients are relatively cheap and available at the local bulk food store–bonus!