Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz

This product works perfect. I glue like a small piece of fish sticks. I was making called smoke fish. The only thing if you don’t wanna put in the fridge, you can use not the red label but the purple one other than that everything was perfect.

I got this because I wanted to try making a turkey breast roulade recipe from ChefSteps. It worked great, was easy to apply with a fine mesh strainer, and did not alter the taste or texture of the meat. Just stuck the pieces of meat and skin together after letting it sit for a while. It does not act like an instant glue, but instead the transglutaminase takes a while to begin binding the proteins together. I refrigerated the roulade for a couple of hours before putting it in the sous vide bath. That may not have been a necessary step. I believe heat will activate it quicker and it will bind while it cooks (up to a certain temperature). This was my first time using transglutaminase and making a roulade like this, and just cooking for myself, so it did not turn out the prettiest thing, however, it did turn out tasting great.I can conform that this product works as described. If this is your first time using Transglutaminase RM, I suggest you search for and watch a few videos to get a feel for how to apply and use it. Modernist Pantry has a video on this stuff on their YouTube channel, and ChefSteps has a decent primer.I look forward to being creative with this! It's fun to think about the possibilities.

If you know how to properly use this enzyme you can be very creative. Use it by sprinkling on meat or a slurry and mix into (on) meat. I made a chicken roll with boneless chicken thighs, bacon in center and seasoned. Rolled it in plastic wrap and refrigerated 12+ hours. Cooked in my air fryer. Cook slower (lower temp and longer) so center is fully cooked.

I made a turducken for Xmas using this, and even though I was skeptical during the process, I was pleasantly surprised by the outcome. I sprinkled the powder between each meat layer, rolled it up tight in cling wrap,and kept it in the fridge overnight . It made a really beautiful looking roulade which did not fall apart when sliced. There was no detectable taste of chemical. I put the rest of the packet in the freezer, since it’s primarily a novelty use for me, but for a special occasion, I was quite happy with this product.

The delivery was fine, the product appears to be great, but I haven't tried it yet. I've got several deboned pork shoulders brining for hams, and a deboned turkey breast brining for the same. I intend to glue these together post brine, then smoke them as lunchmeat. I'll revise the review after these come out of the smoker and I see how well the product works.

When you can't find transglutaminase in your local supermarket (maybe you can, but I came up empty-handed), Amazon is ready to help. And if you need it before the manufacturer delivers it (I did), you can't beat Amazon's delivery.

Several recipes I've run across made use of Transglutaminase (Meat Glue), so I became interested enough to do some pretty extensive online research from various sources and became convinced that it was safe to use if I used good handling techniques to minimalize surface bacteria in the meats I planned to "glue" together and also stored the TG correctly between usage.It turns out there are several types of Activa, so after deciding to give this a try I had to decide whether I needed Activa Tl, YG, GB and so on! Yikes... I decided to go with RM which is is a mixture of TG, maltodextrin, and the helper protein sodium caseinate. Sodium caseinate is a water soluble protein derived from milk, and TG bonds it extremely well, so RM will work well even with foods like chicken breasts and cooked meats.I bought a whole Tenderloin and was eager to give this a try! I'm a retired medical professional so I'm probably overly careful when it comes to handling raw meats, but I donned a fresh pair of nitrile exam gloves and a clean knife, then trimmed the fatty layer, then removed the connective tissue (silverskin), then sliced up filets.There are always pieces left over that aren't large enough to be a filet and generally get used at my household for tenderloin tips, but this time I set aside the larger pieces and made a slurry of four parts water to one part TG as per the directions and taking care to try to lay the pieces together in such a manner that the grain would be compatible with the next piece as much as possible, brushed the slurry onto the edges sealing them together to form additional filets (using only two to three of the larger left over pieces per pieced together filet), and saving the smaller pieces for use as tips in other recipes.After "gluing" the pieces together I covered them with plastic wrap and placed them in the refrigerator for about 4 hours to make sure the TG bonded. When that was complete I removed them from the fridge, wrapped bacon around them and vacuum sealed the ones we weren't going to use that night. We did grill two of them the same night and we were pleased with the texture and did not detect any unusual taste, so I'm happy with this product and look forward to experimenting some more.Note: I read that the TG enzymes are susceptible to moisture and once you open the pouch you should wrap it up in plastic wrap and store it in the freezer to prevent degradation.