vagreys wrote:A small plea from a very small minority. Those of us who are allergic to beef, really need to know that transglutaminase is being used in a product. Some of us have full-blown allergic reactions to products that incorporate meat glue.
On a separate note, while you are rolling it meat-side in, after the first tuck, won't you have meat against fat?
Good point about the allergy note, it is for personal consumption but I will let any family know to be safe.
On the other note about rolling ... ha, I realized the folly of my way once I made that post, was hoping it would slip by unnoticed lol! Not on this forum, Admin's are way too good!
I did however read up on various websites and have found the following quote ...
"TG depends on available proteins to do its job. Much of the protein on the surface of charred and seared meats is unavailable to TG for bonding. The Maillard reaction uses them up. The cooked portions of meats may or may not have the majority of its protein available. Typically, cooked meats will still glue together, but they do not bond as strongly as their raw counterparts. The added sodium caseinate in Activa RM (as opposed to Active TI) helps to overcome the lack of undisturbed proteins in cooked and cured meats. Bacon and ham can be glued, as can braised short ribs and other similar foods.
High fat items, like chicken skin and bacon, can be glued because of the connective tissue they contain. Rendered fat cannot be glued."
So it seems according to some interweb sources that bacon glues fine. I have seen numerous posts where people are gluing pancetta or bacon onto something else and it seems to secure the whole thing. It is just an experiment anyway, so I will update with my conclusions. Thanks for all the great input!