Special Ingredients Meat Glue / Transglutaminase 25kg Premium Quality, Non-GMO, Gluten Free, Non-irradiated – Recyclable Container

We use this product in making various plant-based products for vegan diets. It binds tofu and other soya proteins with grains and other pulses to make burgers, cutlets, sausages and other familiar foods that stay together when cooked. You can be very creative with this enzyme and it really fills an important role in plant-based cooking. Please change the name, though. 'Meat Glue'? Really? Sounds awful!

Ever wanted to make your own three bird roast?Stick it together with meat glue and get a professional finish that doesn't fall apart when cooking.Bought a lean cut of meat but with a vile piece of silverskin/gristle running through the centre of it?Simply trim it, slice out the undersirable parts and stick all the meat back together. This stuff literally turns any cheaper lean cut into a fillet.I have noticed no changes in tastes or texture when using this item, it's now a staple in my larder for whenever I need to trim and remove tendons/gristle/silverskin or just want to make an unholy matrimony of meats into a single fused joint. Please be aware that to use the glue it advises a four hour wait time in the fridge for the glue to set to complete hold; I have left it for as little as 1 hour and it does set just not as seamless.My only complaint would be that the plastic tub is half full upon arrival, it would be more convenient for the packaging just to be smaller so it takes up less space in the cupboard. I have now taken to ordering two at a time and combining in to a single tub, whilst still large it is now atleast efficient.

Well I tried it with chicken breast, It did not bind wery well. I thought it was my fault . Off course i followed the instruction. But second time i did it with chicken bits and made a tight roll and left it in a vacuum bag over the night. Result was a bit better but still not what I saw on youtube. I bought a pork belly put two pieces together without salt . That was much better. I think you need to make quite big compress for meat .the best is a vacuum bag.I left the pork belly 24 hours in a fridge +5 celsius. temperature. It was so far the best result.Company has a good comunication via email if you ask some questions , but you will find not much about how to really do it with any other meat.Some combinations etc.

Does what it says on the pack , good product

wanted to try this stuff for ages but this is the first time it's been available in the UK at a reasonable price. Used it on a turkey roulade and it held together well like a single piece of meat.

the best part si that it comes in small 100gm pouches inside one tub

Seems to work but not as well as expected

Tried this on some boned rolled collar pork to make some collar bacon, and by following the instructions it worked perfectly.