The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
Thread Tools
Unread 03-27-2011, 07:06 PM   #1
El Lobo
is one Smokin' Farker
 
Join Date: 01-18-11
Location: Great White North
Downloads: 0
Uploads: 0
Default Meat Glue

Interesting...

http://au.todaytonight.yahoo.com/art...umer/meat-glue

Despite all the negative they mention, there are some positive aspects of this stuff. But I'll let you watch this first...
El Lobo is offline   Reply With Quote


Unread 03-27-2011, 08:38 PM   #2
Leopardstripes
Knows what a fatty is.
 
Leopardstripes's Avatar
 
Join Date: 05-21-10
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Whoa. Pays to know your suppliers, or buy your meat in big cuts and do it yourself.
__________________
~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~
Leopardstripes is offline   Reply With Quote


Unread 03-27-2011, 10:47 PM   #3
vhram
Full Fledged Farker
 
Join Date: 03-02-11
Location: california
Downloads: 0
Uploads: 0
Default

Never heard of that before.
vhram is offline   Reply With Quote


Unread 03-28-2011, 01:06 PM   #4
worthsmokin
Full Fledged Farker

 
worthsmokin's Avatar
 
Join Date: 09-23-09
Location: Grant City, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by El Lobo View Post

Despite all the negative they mention, there are some positive aspects of this stuff. But I'll let you watch this first...
What are some of the positive's?
__________________
Tyler McElvain

Worth Smokin' BBQ
26' KZ Toyhauler w/McPike 150 STOKER powered
Red Therma-Pen
www.facebook.com/worthsmokinbbq
worthsmokin is offline   Reply With Quote


Unread 03-28-2011, 03:02 PM   #5
El Lobo
is one Smokin' Farker
 
Join Date: 01-18-11
Location: Great White North
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by worthsmokin View Post
What are some of the positive's?
Apparently this stuff is used all the time?? I am not sure where it's used, I've take a cooking course here or there, Charcuterie being one of them, and that's the only place I've seen it. Nonetheless, proponents claim the following.

• Make uniform portions that cook evenly, look good, and reduce waste
• Bind meat mixtures like sausages without casings
• Make novel meat combinations like lamb and scallops
El Lobo is offline   Reply With Quote


Unread 03-28-2011, 04:33 PM   #6
pomah25
Full Fledged Farker
 
Join Date: 04-03-09
Location: Chesapeake, VA
Downloads: 0
Uploads: 0
Default

What about the following:
1. Since meat is mixed (in case of beef) if you cook it rare or medium rare, you can expose yourself or your customers to potentially harmful bacteria.
2. You are paying premium price for a product that is not premium.
3. God knows what harm this enzyme can do long term.

I wish they would at least label the meat when they use this stuff...
pomah25 is offline   Reply With Quote


Thanks from:--->
Unread 03-28-2011, 04:38 PM   #7
pomah25
Full Fledged Farker
 
Join Date: 04-03-09
Location: Chesapeake, VA
Downloads: 0
Uploads: 0
Default

* negatives
pomah25 is offline   Reply With Quote


Thanks from:--->
Unread 03-28-2011, 05:35 PM   #8
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Downloads: 0
Uploads: 0
Default

Hummmm build your own super brisket!
__________________
www.drsweetsmoke.com

Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


British BBQ Championships
Grand Champion 2008
~~~~
British BBQ Society - Southern Championship
Grand Champions 2009
Dr_KY is offline   Reply With Quote


Unread 03-29-2011, 08:56 AM   #9
El Lobo
is one Smokin' Farker
 
Join Date: 01-18-11
Location: Great White North
Downloads: 0
Uploads: 0
Default

I didn't know, but found out this is the stuff they use to form Chicken McNuggets into their iconic shapes.

If its good enough for McDonald's its good enough for me.
El Lobo is offline   Reply With Quote


Unread 03-29-2011, 10:03 AM   #10
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

I have used the stuff before in restaurants. Works very well
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 03-29-2011, 10:06 AM   #11
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Just saw that enzyme being used on a recent episode (Marcel's Quantum Kitchen)... reformed a meat log... like a sausage fatty.
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is online now   Reply With Quote


Unread 03-29-2011, 10:53 AM   #12
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

It is supposed to be used in a lot of high end restaurants. It is supposed to be tasteless and safe
Big George's BBQ is offline   Reply With Quote


Unread 03-30-2011, 07:54 AM   #13
B-Lazy BBQ
On the road to being a farker
 
Join Date: 08-04-09
Location: Big Bend, WI
Downloads: 0
Uploads: 0
Default

You can get it at amazon dot com. Might be wrong, but it looks like it could be fun

Ajinomoto Activa RM (Transglutaminase Meat Glue), 2.2-Pound Bag: Amazon.com: Grocery & Gourmet Food@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41noKOcAifL.@@AMEPARAM@@41noKOcAifL
__________________
2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill
B-Lazy BBQ is offline   Reply With Quote


Unread 03-30-2011, 09:03 PM   #14
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

I'm pretty sure I wouldn't use it to make a steak, because I like mine rare, and I'm not too keen on putting bacteria from the outside of the meat into the inside unless it's going to be cooked thoroughly. But to build a chuck roast that's going all the way to pulling temperature, or a pot roast, or a pseudo butt from rib trimmings, why not? Might be an economical alternative?
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 03-30-2011, 09:33 PM   #15
Slamdunkpro
is Blowin Smoke!

 
Slamdunkpro's Avatar
 
Join Date: 02-27-07
Location: Northern VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mister Bob View Post
I'm pretty sure I wouldn't use it to make a steak, because I like mine rare, and I'm not too keen on putting bacteria from the outside of the meat into the inside unless it's going to be cooked thoroughly. But to build a chuck roast that's going all the way to pulling temperature, or a pot roast, or a pseudo butt from rib trimmings, why not? Might be an economical alternative?
The stuff is $90-$100 a kilo and it has a really short shelf life so I'm not sure how economical it is.
__________________
Aporkalypse Now Competition BBQ team
Thanks to our sponsors: Wusthof Trident USA & Creekstone Farms
Spicewine Tandem - "The Beast"

Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens
-----------------
MABA - (Mid Atlantic BBQ Association) President
KCBS Certified Judge - #23289
Slamdunkpro is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Meat Glue lola Food Handling General Discussion 13 12-18-2012 11:20 PM
Meat Glue Dalek Catering, Food Handling and Awareness 0 05-17-2011 08:49 AM
Meat Glue Rib-O-Lator Q-talk 15 05-06-2011 12:42 AM
Gasket glue help moocow Q-talk 6 01-29-2009 10:14 PM
Help with Glue Sawdustguy Q-talk 10 12-27-2005 03:49 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:15 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts