Meat Glue?

Discussion in 'Messages for All Guests and Members' started by tjohnson, Jan 2, 2012.

  1. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I would like t make a BBB Roll, and can't seem to find the technical name for "Meat Glue"

    Also where do I buy it?

    Is it harmful?

    THX!

    Todd
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I bet Pops or SOB would know. Why not just tie it with butcher twine?
     
    Last edited: Jan 2, 2012
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I found it on Amazon for $89.09 for 2.2#

    Just want to try the stuff, not glue a whole pig!

    TJ
     
  4. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I remember part of a discussion about this in class. The teacher said that there were natural enzymes in meat that would “Glue” it back together…..Like hams….when we removed the bone……But we did discuss that there were plant based products that were available too… They are used in food production every day……. I will look back in my notes to see if I can find out what they are for you……If no one else knows…
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nothing like a good old fashion bottle of elmers  [​IMG]

    Oh the new bacon flavor....HAHA

    AKA: Transglutaminase
     
    Last edited: Jan 2, 2012
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I don't want or need 2.2#

    Can it be purchased in smaller quantities?

    TJ
     
  7. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    nepas,  Does that mean that if he uses horse meat then he doesn’t need the glue ??  [​IMG]My grandfather always that "Elmer" was the name of the horse that the glue was made from......New ideal, "HORSE BACON ?!?!?! Anyone ??? What would we call that ???? "POST BACON" ??? because you tie a horse to a "post" when you are not riding it.......I'm not a horse guy IDK.........just had too much time to think about it...........
     
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I remember reading a few post on SMF regarding Meat Glue, but could not find them

    TJ
     
  9. jmk3921

    jmk3921 Smoke Blower

    Hi Todd, I was thinking about your question about meat glue and it occured to me that Len Poli used GELATIN to glue two halves of a turkey breast together to make a turkey roll for smoking. He used a tablespoon of gelatin on each half and then put them together and netted it before smoking. I would think that KNOX gelatin is the product he used. I also think that this would work for BBB just as well and it is absolutely safe. If you desire, you might also check out SAUSAGEMAKER.COM for products. I hope this helps and "HAPPY NEW YEAR".

    John
     
    Last edited: Jan 2, 2012
  10.  I make a rolled BBB that stays together very well without any glue.

    I dry cure, not letting the meat sit in the liquid that drains off during curing.

    The meat becomes very tacky...don't rinse!!!!

    Roll very tight and tie well with butcher twine.

    [​IMG]
     
     
  11. doctord1955

    doctord1955 Smoking Fanatic

    Use plain geletain
     
  12. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I've used the ActivaRM with good results. Thanks for the link DigginDog, a little goes a long way and the kilo is not practial.  Jello work well too but not as good as TG.
     
  13. sprky

    sprky Master of the Pit OTBS Member

    That looks interesting. Do you have a step by step for it. I'd like to try this
     
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member


    They do look awful good don't they. Looks to be a very nice coppa tied and smoked.
     
  15. That is a nice roll. I would love to see how you did that.
     
  16. sound1

    sound1 Smoking Fanatic

    I would like to see that as well....looks great!!   Perfect for a grilled cheese and bacon sammie . 
     
    Last edited: Jan 4, 2012
  17. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Me Too!

    Very Interesting stuff

    Digg

    That bacon roll looks awesome!

    We need a Step-By-Step on this one!!!

    Dan

    How much ActiveRM do you actually use?

    I just can't find any instructions.

    I've read a few posts, that they "Dust the meat with Activa"

    Could I mix Gelatin with Activa to make it go farther?

    Todd
     
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

     I have been wanting to try some too Todd. I dont think its harmful. they use it in the reastuarant industry....
     


    I remember too

    heres some video



     
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Here ya go Todd, Activa RM is typically used at 0.75-1.0% of formula weight.

    And here's a link too the directions,

    http://cookingbuddies.com/pdf/ActivaRM.pdf

    It has a short shelf life once opened, they say a month, but mine is still good after about a year, or at least it was a couple months ago last time I used it.
     

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