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I tried out some c-bind for the first time. It's a binder made from carrot fiber. The instructions say to use it at 1% to 2%. I saw a Chud video where he said .5%. I tried it out at .5% and it did a fantastic job. I was just wondering if anyone else has tried it out. It was a another Chud video where I first learned about using dry milk powder. The binders definitely improved my sausage.