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Food grade glue


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Yes I have used Transglutaminase with several meats and it has worked well. I have used it to hold together boned leg of pork when making gammon and with chicken when turning chicken thighs into a breaded stuffed chicken joint


It needs to be stored in the freezer but it will keep for a couple of years there. I have found that, once applied, it does not work so well at cold fridge temperatures (2-4 C) and for best results it need to be left at ~8 C for a couple of hours to get the strongest bonds. Once bonded you you would not know from the texture/taste etc that the meat pieces had been "glued" together.

Give it a try - it is fun to create with :thumb1:

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