This product has been a staple in my sausage making pantry for years... I use 1 - 1.5% in meat products from andouille, beef sticks to breakfast sausage.. As long as the finished products aren't over cooked, the product is not crumbly and it is moist... It does add a bit of insurance on all products... Well worth the cost considering the improvement to any final product... Works with natural casings, collagen, synthetic or muslin... Works with breakfast patties too...