Alternatives to 'meat glue'

[Ces]

Hey Guys,

I haven't posted in some time as I had taken a break from sausage making. However, I finally taken the plunge and invested in parts needed for a functioning curing chamber.

In a few days I will be hanging my first coppa and there is a small section I would like to attempt to 'glue' together while it hangs in the casing. They are not entirely separate pieces just the result of a commercial butcher removing the pork neck with an idea of selling it as pork 'scotch filet' rather than making a coppa.

What are the alternatives to transglutaminase? I have read of using dextrose or gelatin but am not sure how these would work and at what quantities. Are they viable alternatives to commercial meat glue?

Appreciate any advice on this guys.

Cheers,

Ces.

[wheels]

You can read about gelatin being used in these two recipes:

http://lpoli.50webs.com/index_files/bresaola.pdf

http://lpoli.50webs.com/index_files/Tur ... i-Roll.pdf

Hope this helps.

Phil

[Ces]

thanks wheels.

exactly what i needed.

cheers,

ces.

[wheels]

Please let me know how well it works Ces, 'cos I've never done it.

Phil

[Ces]

Please let me know how well it works Ces, 'cos I've never done it.

Phil

No worries, Phil. I'll let you know in a couple of months