Soy Protein Blend

  • Soy Protein Blend
  • Close-up of Soy Protein Blend

Bulk discount rates

Buy 25 or above and pay only $8.99 each

Availability: Ships Same Business Day
Shipping Weight:
0.80 LBS
Ship Dims:
7.00 x 1.00 x 4.00 (in)
Defatted Soy Grits, Soy Protein Concentrate, Hydrolyzed Soy Protein (Contains Salt, Caramel Color), Salt. Contains: Soy
Use 4 to 7 lbs of soy protein blend with 12 to 22 lbs of water to 100 lbs of meat.


Soy Protein Blend

Excalibur Seasoning

Soy Protein Blend should be used as a binder in cured sausage products. It increases the amount of protein and helps bind fat and meat which increases moisture and gives you a smoother finished product. This product contains the allergen soy.


  • Use 12 oz. package per 25 lbs. of meat
  • Soy Protein Concentrate is 70% protein
  • This product contains the allergen soy
3 tspn (.48oz / 13.5 g) - per lb of meat
1/4 Cup & 1 tbspn (2.4 oz / 67.9 g) - per 5 lb of meat

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Meatgistics - Walton's Learning Center

Learn about Soy Protein Blend in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

Why is a Meat Binder Important?

Meat Binders help with any cured sausage product by helping the meat, water, fat, seasoning and cure bind together. This gives you a jucier finished product and increases your final yield.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

View AllClose