Special Ingredients Meat Glue / Transglutaminase, 100g Hot

Meat glue can be used to bind together meat and fish for terrines and stuffings. The enzyme doesn’t affect the final flavour of dishes and is easy-to-handle.  

Use meat glue with leftover meats to create terrines which slice beautifully as well as helping to contain stuffings within chickens and turkey.

After using meat glue, the meat or fish can be smoked, heated or frozen.

Follow the below instructions for using meat glue:

• Dosage 8 – 15g per kg of final product.
• Apply the meat glue powder to the pieces of meat you wish to bond. This can be done by sprinkling the powder directly onto the meat pieces, alternatively, mix the powder with a small amount of water and brush onto the meat.
• After applying the meat glue, remove any air pockets between the bonding surfaces and tightly push the meat together, using a vacuum pack is ideal to ensure a tight fit, or, roll the products in a plastic wrap, or put a weight on top of the pieces to be glued.
• Then allow the product to stand in the fridge undisturbed for 4 hours.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Sodium caseinate (E469), maltodextrin, transglutaminase, sunflower lecithin (E322) Contains milk.

Allergy Advice: for allergens, see ingredients listed in bold.

Storage: Please store in dry, cool conditions and not in direct sunlight. Use the product as soon as possible after opening. If you have any remaining product ensure you tightly reseal the opened sachet and container, then store below 5 degrees either in the fridge or freezer. Use within 3 months of opening.