Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: bspitt on January 12, 2018, 12:19:49 PM
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Anyone ever use this stuff?
https://www.amazon.com/Transglutaminase-Meat-Glue-Formula-50g/dp/B00EIGV7MC/ref=sr_1_4_a_it?ie=UTF8&qid=1515777198&sr=8-4&keywords=meat+glue
I know we all have eaten this stuff ..probably more that we will ever know. I've been reading up about it. Its an enzyme from cow's milk that glues proteins. I have a small bag ordered from Amazon to try to glue a few boneless skinless chicken breast together to make my own cajun chicken deli lunch meat via sous vide.
Videos are all over you tube about it. It got pretty negative press when people discover companies gluing scraps of meat together to make a steak or roast. I think when used properly (not to fool someone) it may come in handy for stuffed chicken, stuffed pork, etc, etc
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OK tenthunter..time to chime in here please. .☆´¯`•.¸¸. ི♥ྀ.
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Some days....after a hard workout....I need meat glue just to hold me together.... ;D
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Greg at ballistic BBQ did a viral video on this. Not my bag
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Nope.
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I dunno.
Sounds almost, well Frankensteinish??? ??? ??? ???
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I dunno.
Sounds almost, well Frankensteinish??? ??? ??? ???
I agree! - But its strange how we accept bacteria and enzymes, etc for making cheese, charcutere as the norm - I found lots of positive ways to use it on the interwebs - and lots of negatives about it too - but thats like anything, some crowds swear it bad for you, others say it fine. I figure its in every slice of store bought bologona, every vienna sausage, every chicken nugget and hot dog that I ever ate and aint dead yet - I might as well try it for the positive. Here is a pretty honest article about it.
https://www.marksdailyapple.com/meat-glue-separating-fact-from-fiction/
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It's used in the competition BBQ circuit to hold chicken skin onto the thighs. I have no issue with it other than it just sounds gross. Meat Glue. Blech!
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I have no problems with my skin pulling off first............I am with RG on this one....................
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They probably use it to make the McDonald's "McRib", & V's son loves those, so it can't be all bad. :D :D
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This is kind of what I have in mind to use it for:https://www.youtube.com/watch?v=cfsUzhZ5GWs (https://www.youtube.com/watch?v=cfsUzhZ5GWs)
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I have experimented wit it before.
Works just fine. I don't have an issue with it.
There are a lot worse things out there.
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OK tenthunter..time to chime in here please. .☆´¯`•.¸¸. ི♥ྀ.
OK, here goes...
The problem with meat glue is not so much in the product itself, but if it's used, then the meat should be treated the same as if it were ground meat and fully cooked to an minimum of 160° - 165° to kill any potentially harmful bacteria such as E. Coli and/or Salmonella, which could have been introduced inside the meat where the surfaces were glued together. For Sous Vide I'd go a minimum 150° held for at least 1 hour once that temp is reached internally.
Restaurants were using this to glue smaller cheaper cuts of beef together to fool customers into thinking they were getting a different cut of steak (which is unethical on its own), then cooking to medium rare, etc and people were getting sick.
...I have a small bag ordered from Amazon to try to glue a few boneless skinless chicken breast together to make my own cajun chicken deli lunch meat via sous vide.
I think when used properly (not to fool someone) it may come in handy for stuffed chicken, stuffed pork, etc, etc
Keep in mind that sous vide at lower temperatures, alone, carries a higher risk of bacterial infection, and you are introducing another risk factor with the meat glue.
I personally would NEVER use meat glue on chicken in a sous vide temperature below 150°, and would follow the cook time guidelines for the thickness of the meat at that temperature. Anything else is just too risky, IMHO.
The 151° F for 3 hr. recommendation in the video instructions should be good!