The BBQ BRETHREN FORUMS. - View Single Post - Meat Glue, Sous Vide, chicken parts and what have ya

martyleach · 12-30-2012, 10:37 PM

So, the concensus is that it should be well done because the bacteria on the outer side of the meat could end up getting glued in the middle. That is the concern with beef because we like it rare/med rare and the temp is below 135 and doesn't kill the ugly bugs. That has always been my concern with meat glue. Am I wrong here???

12-30-2012, 10:37 PM	#15
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	So, the concensus is that it should be well done because the bacteria on the outer side of the meat could end up getting glued in the middle. That is the concern with beef because we like it rare/med rare and the temp is below 135 and doesn't kill the ugly bugs. That has always been my concern with meat glue. Am I wrong here??? __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com