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Backwoods®

Backwoods® FREEbind

Backwoods® FREEbind
Backwoods® FREEbind

Backwoods® FREEbind

$5.99
  • SKU: 1208
  • UPC: 734494012088
Rated 4.8 out of 5
Read 5 Reviews|8 Questions, 18 Answers|65 Buyer Commentsor
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Description
Created for culinary enthusiasts who take pleasure in crafting their own homemade delicacies, our Backwoods® Flavor Enhancers are a designed to enhance the natural flavors and improve overall palatability of meat products.
 
Our FREEbind is a natural product derived from potato starch and carrot fibers. FREEbind optimizes the retention of moisture in fresh and cured sausage, which improves taste and helps to prevent shrinkage. It also acts as a binder, which gives sausage a smooth, moist consistency. For these reasons, we highly recommended using FREEbind when cooking with leaner meat. It acts as a natural fat substitute.
 
Use 6 oz. to 25 lbs. of meat or 2-1/2 teaspoons per pound of meat.
 
Directions for Use:
  • For fresh and cured sausage, ground meat patties and meatballs: Mix seasoning and water with meat until tacky. Add FREEbind and mix well.

Specs

  • Type: Flavor Enhancer
  • Use For: Moisure retention and a binder in sausages for a smooth consistency
  • Benefits: Improves taste and helps to prevent shrinkage of the sausage
  • Use With: Wild game and domestic meat
  • Pounds of Meat Seasoned: 6 oz. to 25 lbs. of meat or 2-1/2 teaspoons per pound of meat

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ABOUT THE BRAND

THE LEADER IN GAME PROCESSING SINCE 1990

For generations, LEM Products has been the trusted leader in meat and game processing, with a journey that began in a garage and has grown into a legacy of innovation and quality. From humble beginnings, the dream was simple: to create reliable, high-performance equipment that empowers people to process, prepare, and preserve food with confidence. Today, that dream continues to thrive, guiding us to deliver exceptional products and unparalleled customer service. Whether you’re grinding for the first time, crafting delicious sausages, or making homemade jerky, we’ve made it easy to help you preserve the freshness of your harvest for longer. With over 1,300 products available for purchase on Meat Processing Equipment | LEM Products and in more than 3,500 retail locations across the US and Canada, we’re proud to be a trusted resource for home processors everywhere. At LEM, we believe the journey of home processing is both rewarding and empowering. It’s about taking pride in what you provide for your family and celebrating the process. We’re here to support you every step of the way, helping turn your food processing dreams into reality for years to come.

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5 Ratings
4.8out of 5 stars
5 Ratings

Rated 5 stars by 80% of reviewers

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5 Reviews
Rated 5 out of 5
Apr 15, 2025
It does what it says it will very well.
Rated 5 out of 5
Aug 13, 2022
Free Bind
Worked great. Kept sausage together and very juicy.
Rated 5 out of 5
Nov 16, 2021
Great for Italians.
Rated 5 out of 5
Jul 9, 2019
Never make hickory stick without it.
I highly recommend this product! I use it every time I make hickory stick.
Rated 4 out of 5
Aug 1, 2019
I prefer Soy Protein
There is nothing wrong with this product. It is just more concentrated than Soy Protein. I imagine in major processing plants it would have the advantage over the Soy because it takes up less room but for my small batches I couldn't really tell the difference.
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8 Questions
Could you use soy protein concentrate and FREEbind together in the same mixture?

You can but they do the same thing. I have tried each individually and together and I can’t tell he difference. I use both products to keep my venison sausage, both bulk and links, moist when cooking. Definitely amuse.

Do I add it directly to the meat block? Or should it be mixed with water first, and then added to the meat?

Adding any product enhancement to your meat will distribute evenly if mixed with a liquid; be it water, beer, wine, etc.

Does this take the place of adding pork fat as a binder to venison?

FREEbind optimizes the retention of moisture in fresh and cured sausage, which makes it taste better and helps to prevent shrinkage of the sausage. It also acts as a binder, which gives sausage a smooth, moist consistency. For these reasons, it is highly recommended to be used when cooking with a leaner meat. It acts as a natural fat substitute without any allergens. We normally suggest an 80/20 ratio of meat to fat in sausage and this binder would be for use with less than a 20% ratio.

Can you use this along with the citric acid?

Yes, you can citric acid will help flavor, while freebind works so you don’t have much shrinkage

Do you use freebind and Trelahose together?

Freebind contains Trehalose.

Can this be used in smoked venison / pork hot dogs to increase / retain moisture?

Yes it can! Thanks for the question!

I want to add a binder to my jalapeno summer sausage to increase the moisture and prevent shrinkage. What does FREEbind provide over the soy protein additive?

FreeBind works just as Soy Protein but without the Soy. Some people are allergic to Soy this is an alternative choice for a binder with out this allergen.

Will this work with a 70/30 deer pork mix in summer sausage200

FREEbind optimizes the retention of moisture in fresh and cured sausage, which makes it taste better and helps to prevent shrinkage of the sausage. It also acts as a binder, which gives sausage a smooth, moist consistency. For these reasons, it is highly recommended to be used when cooking with a leaner meat. It acts as a natural fat substitute without any allergens. We normally suggest an 80/20 ratio of meat to fat in sausage and this binder would be for use with less than a 20% ratio.