"Meat Glue" Re-do

[Richtee]

Well..it's here, and it works! I have a 3" thick 2.5" around venison filet to prove it!

Anyway... any of you folk coming to Eagle want to play with some let me know by tonight and I'll pack it up. $4/Oz. Others + shipping. Prolly sell a pound or so. How cool!

[curious aardvark]

Well..it's here, and it works! I have a 3" thick 2.5" around venison filet to prove it!

Anyway... any of you folk coming to Eagle want to play with some let me know by tonight and I'll pack it up. $4/Oz. Others + shipping. Prolly sell a pound or so. How cool!

where
I can't see anything

So did you stick it together from offcuts, scraps or bits ?

[Richtee]

where
I can't see anything

So did you stick it together from offcuts, scraps or bits ?

I had 3 loins and ended up with the 3 small ends 3" long after cutting off a couple steaks and making about a pound and a half of MH-bacon wrapped bites.

Dusted the 3 on the sides that fit together best, wrapped in Saran like a tight fatty over night...and volia! I'm thinking on bringing it up to the local resto dude I'm buds with and having some steak-N-eggs. Will snap a pict.

[Richtee]

A bump... I will have 1 ounce packages available at Eagle for you experimenters :{)

[aczeller]

how much does an ounce "produce"? I need to get some MH ordered ASAP too for the get-together in a couple of weeks...

[Richtee]

how much does an ounce "produce"? I need to get some MH ordered ASAP too for the get-together in a couple of weeks...

So far in my experience- an oz would probably cover about a square foot of meat surface to be joined. Use a fine screened shaker and just dust the meat surfaces to be joined. It works very well!

I am still experimenting, as very little application info seems to be available inline. Search "Activa RM"

[aczeller]

So far in my experience- an oz would probably cover about a square foot of meat surface to be joined. Use a fine screened shaker and just dust the meat surfaces to be joined. It works very well!

have you tried a liquid application yet? jut curious if an "activa solution" would go further?

[Richtee]

have you tried a liquid application yet? jut curious if an "activa solution" would go further?

Probably depending on the application. The RM is recommended for use as a "slurry". Maybe painted on would be more efficient, but I think you have to use the entire amount of it in that method...can't save it...

[SMOKE FREAK]

Ill pass on the meat glue thing.......Just dont sound right to me...

[Slanted88]

Ill pass on the meat glue thing.......Just dont sound right to me...

With ya...It ain't gonna happen....

[Richtee]

Ill pass on the meat glue thing.......Just dont sound right to me...

Kinda like that black-magic telephonie-thingy and that damned horseless carriage, eh

It's cool stuff.

[IrishChef]

Kinda like that black-magic telephonie-thingy and that damned horseless carriage, eh

It's cool stuff.

Some people say the same thing about Scientology. I'll pass on the molecular gastronomy gimmicks.

[Richtee]

OK... well, I guess I know who not to send it to. Not that I CARED to know... but thanks for the info ;{)

[Richtee]

Seen it. Been posted. Read my reply there. It's crap.

[Richtee]

Here's some scientific info:
http://buyersguide.foodproductdesign...ajinomoto5.pdf

Of particular interest...
"Bacon Wrapped Products: With the addition of Activa, bacon will adhere to the outside of
steaks or restructured meat cuts. Because the adhesion is maintained throughout cooking,
processors can avoid the potential liability involved in using wood skewers or metal pins."