Moo Gloo Transglutaminase [TG, Meat Glue] - RM Formula - 50g/2oz

It was the first time I heard about this product and decide to try it. Very surprising how much it works. My first try was with bacon and chicken. A thick slice of bacon, sprinkle some Moo Gloo, then deposit a 1/4" chicken slice and in some cases few pieces, sprinkle it again and déposit a second thick slice of bacon. Covered it with Plastic Wrap and kept it in the fridge for a bit longer than 24 hours. Amazing result.Thank you

If you know how to properly use this enzyme you can be very creative. Use it by sprinkling on meat or a slurry and mix into (on) meat. I made a chicken roll with boneless chicken thighs, bacon in center and seasoned. Rolled it in plastic wrap and refrigerated 12+ hours. Cooked in my air fryer. Cook slower (lower temp and longer) so center is fully cooked.

It is what it is. Plus it's one of the only places online to buy this stuff in Canada.

Several recipes I've run across made use of Transglutaminase (Meat Glue), so I became interested enough to do some pretty extensive online research from various sources and became convinced that it was safe to use if I used good handling techniques to minimalize surface bacteria in the meats I planned to "glue" together and also stored the TG correctly between usage.It turns out there are several types of Activa, so after deciding to give this a try I had to decide whether I needed Activa Tl, YG, GB and so on! Yikes... I decided to go with RM which is is a mixture of TG, maltodextrin, and the helper protein sodium caseinate. Sodium caseinate is a water soluble protein derived from milk, and TG bonds it extremely well, so RM will work well even with foods like chicken breasts and cooked meats.I bought a whole Tenderloin and was eager to give this a try! I'm a retired medical professional so I'm probably overly careful when it comes to handling raw meats, but I donned a fresh pair of nitrile exam gloves and a clean knife, then trimmed the fatty layer, then removed the connective tissue (silverskin), then sliced up filets.There are always pieces left over that aren't large enough to be a filet and generally get used at my household for tenderloin tips, but this time I set aside the larger pieces and made a slurry of four parts water to one part TG as per the directions and taking care to try to lay the pieces together in such a manner that the grain would be compatible with the next piece as much as possible, brushed the slurry onto the edges sealing them together to form additional filets (using only two to three of the larger left over pieces per pieced together filet), and saving the smaller pieces for use as tips in other recipes.After "gluing" the pieces together I covered them with plastic wrap and placed them in the refrigerator for about 4 hours to make sure the TG bonded. When that was complete I removed them from the fridge, wrapped bacon around them and vacuum sealed the ones we weren't going to use that night. We did grill two of them the same night and we were pleased with the texture and did not detect any unusual taste, so I'm happy with this product and look forward to experimenting some more.Note: I read that the TG enzymes are susceptible to moisture and once you open the pouch you should wrap it up in plastic wrap and store it in the freezer to prevent degradation.

I looked around at similar transglutaminase products and ended up with this one. You won't go wrong with this order.