@lateasusual I prefer Carrot Fiber to Potato Starch but @tbone is right, it is more readily available in stores and the fact that it begins to gel at around the same temperature that meats starts to really excrete water is a huge benefit. Super Bind gives you the best of both worlds as it has Carrot Fiber and Potato Starch but I don’t know if it is twice as good as carrot fiber as it is almost twice the price!

@renaldo Thanks for that! We always appreciate people helping each other and pointing them to the right info on our website! @lateasusual Another good tip would be to watch the corresponding video in the Learning Center for the product you are making as it will tell you how much water to use per batch. Hope your sausages came out great! I always make patties out of the left over in the tube and the bottom of the stuffer. I am working on a video now to go over a few different things to do with that, if anyone has any suggestions other than Patties, or skinless sausages let me know!