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Posted: Thu Jan 05, 2012 02:00
by Bubba
Just wanted to bring this topic up again, could someone please help with my question?

How do they keep the different cuts together (maintain the adhesion) after smoking?

Posted: Thu Jan 05, 2012 04:10
by crustyo44
Hi Bubba,
There is a concoction available for the meat trade that keeps meat glued together.
I don't know what it is called but from memory somebody called it "MeatGlue" on another forum.
No doubt Google will have the answer.
Regards,
Jan.
Brisbane.

Posted: Thu Jan 05, 2012 04:37
by ssorllih
I often roll several pieces of meat into a roll. If it has been pushed around enough it gets sticky but you could also put Knox gelatin into a salt shaker and sprinkle the surfaces.
[http://s1112.photobucket.com/albums/k48 ... ew0014.mp4

Posted: Thu Jan 05, 2012 10:55
by Bubba
Thank you Jan and Ross,

That is very helpful.
I will search tonight when I get home, my work day is starting here. :)

Posted: Fri Jan 06, 2012 03:34
by story28
Bubba wrote:Just wanted to bring this topic up again, could someone please help with my question?

How do they keep the different cuts together (maintain the adhesion) after smoking?
Hi Bubba. The stuff all the fancy chefs are using these days to adhere pieces of meat is called transglutaminase.

Good chefs use it with skill. Bad chefs use it to make undeserved money. Take 6 pieces of beef tenderloin trim, hit it with some transglutaminase, shape it, and WOW: you have another 6 oz portion of filet. Although, there isn't anything wrong with doing that at home; there is something wrong about charging a guest for it at a wedding party or even worse, a restaurant. The stuff is pretty popular with fish. Tail pieces just get "glued" on to portions just a bit too skinny to serve. Again, in a good chef's hands, some cool and responsible things can be done with the stuff.

Anyways, here is a link. I am sure CW can explain the science on how the stuff works. Sorry CW, that's your territory. :wink:

http://www.amazon.com/Ajinomoto-Activa- ... B003EX2ECM

Posted: Fri Jan 06, 2012 04:16
by ssorllih
Just read the wikipedia detail on this stuff. Been around for a while. Interesting to play with but not much application for the home cook.

Posted: Fri Jan 06, 2012 21:20
by Bubba
story28 wrote:The stuff all the fancy chefs are using these days to adhere pieces of meat is called transglutaminase.
Thank you Jason, and that expertise you possess is way above my level of learning. But I will read up about it and save it for very handy information down the road.
ssorllih wrote:Interesting to play with but not much application for the home cook.
Handy to know and read about it, and I agree with you Ross. :smile:

Posted: Fri Jan 06, 2012 22:12
by story28
"Bubba" wrote:
Thank you Jason, and that expertise you possess is way above my level of learning. But I will read up about it and save it for very handy information down the road.
Don't let the fancy name fool you :smile: . Pronouncing it is 3/4 of the battle. The stuff couldn't be easier to use. Just a light dusting with a salt shaker like Ross mentioned, a sugar sifter, or cheesecloth and you're nearly there. Gently press the dusted meat with another piece of meat (Some wackos mix salmon and beef :oops:) and let it set up for a short time before cooking.

On the other end, it's not cheap but it lasts a long time because you use so little at a time.

Posted: Sat Jan 07, 2012 07:08
by crustyo44
To all our members,
I have been googling and reading up a bit about this transglutaminase and there was a program on TV in Australia that mentions that this "meat/fishglue" is now banned in many countries including the EU where it is manufactured.
Make you think twice about using it.
Regards,
Jan.
Brisbane.

Posted: Sun Jan 08, 2012 05:26
by ssorllih
This is the United Nations Food and Agriculture Organizantion web site. See if you can find anything here that didn't grow outside of a laboratory.

Posted: Sun Jan 08, 2012 15:58
by story28
Perhaps this will bore people to pieces with its length, but it is a great lecture. This is one of many that took place at Harvard last year. There were some very heavy hitters in the food industry that showed up to teach.

Here is the one given on Transglutaminase.

http://www.youtube.com/watch?v=McjrzC6KNSo

Posted: Fri May 04, 2012 03:38
by Chuckwagon
There is a new, short, very informative, news clip regarding transglutaminase at this link: http://news.yahoo.com/video/pittsburghw ... 02062.html

Best Wishes,
Chuckwagon

Posted: Fri May 04, 2012 05:07
by el Ducko
This week on Iron Chef - - Battle Transglutaminase... The secret ingredient is used on a tur/duck/hen, which is glued together with a fish inside, then glued into a boneless deer carcass which is then glued into a boned buffalo.

Contestants have an extra three days to bone and glue the deer and buffalo, tan the various critters' hides, glue everything back together in realistic, rustic manor, and make tasty yet savory soups and side dishes from the several thousand pounds of left over innards and out-ards.

Our challenger, Chef Chuckwagon, thirsts to join the heat of battle against any and all comers. The Iron Chefs confer with Alton Brown, then flee in all directions, leaving sous-chef Anne Burrell, who over-salts everything. Two of the judges become attached to the still-fresh glue, and are disqualified. The third chokes on a truffle and falls to the floor in the direction of Chuckles, who is declared the winner.

Alton Brown quotes some obscure food factoid that he read in USA Today while on the way to the studio, the audience jeers, and the dramatic music swells. Several of the thousands of studio lights, positioned too near a mound of offal, ignite, sending shrapnel into the cameras, and the director cuts to yet another Japanese car commercial.

Posted: Fri May 04, 2012 09:02
by vagreys
This is a scary trend for someone like me. Transglutaminase is made from beef, or beef and pork. I'm allergic to proteins found in beef and in cow dairy. It puts me on the floor within 60-90 minutes after ingestion of even the smallest exposure. Now, I have to worry that the meat and fish I consider safe are intentionally misleading and held together with beef protein. Since I first learned about transglutaminase a few years ago, I've been wary of any restaurant I visit. I hate having to cross-examine the staff. Between the risk of cross-contamination and transglutaminase, there are very few restaurants I go to, anymore.

Posted: Mon Jul 16, 2012 05:17
by Chuckwagon
Glue your tongue, heat, & eat! (short video)
http://www.aol.com/video/eating-tongue- ... 517404743/