Proscuitto wrapped applewood smoked pork loin with honey mustard glaze.....and meat glue.

The Cen-Tex Smoker

Been a while since I've played with the meat glue. I had some killer 24 month Parma left from pizza Saturday and I had a big ol' pork loin to cook......so that has meat glue written all over it (at least it was about to) Brined it overnight and soaked it in fresh water to desalinate a little this afternoon- I think overnight was too long to brine it but the soak will tame it down enough. Now for a little meat glue: Wrapped in plastic to get a good bond and In to the warmer for a quick set (takes about 15 minutes to set when the temp is like 125-ish- takes many hours in the fridge) On to the adjustable rig for a little apple smoke at 400 Glaze at 125 degrees Off the egg at 135- Sliced up and you can see that the prosciutto stays bonded even on the razor thin cuts This was a home run. Super easy and freaking delicious. Peace Tex

Philly35

What is meat glue?

jls9595

awesome. I am doing this on friday...

hapster

Looks fantastic!!!

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Philly35 said:

What is meat glue?

It's an enzyme that bonds proteins. It's used in Deli meats and all kinds of other stuff. It's all natural and found in your body, plants, dirt, bacteria. Its holding you together right now so eat up!

DMW

That's it, I'm getting meat glue. Been holding off because its not cheap. Any good online sources?

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DMW said:

That's it, I'm getting meat glue. Been holding off because its not cheap. Any good online sources?

I use modernist pantry but they are crazy expensive. It's still only like $12. I bought the larger size because info through stages when I use more. I think they are the best spot to get consumer sized packages.

DMW

Thanks, was only looking at Amazon.

nolaegghead

Off the hook, muthaflippah!

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Get the moo glue or the RM (same stuff but restaurant packed). I buy the kilo of RM for $24. It lasts a long time in the freezer and I blazed through the moo gloo pack very quickly. The other formulations are for different things (like thickening stocks, thickening dairy- ice creams, custards etc). This stuff is everywhere in commercial Foods. http://www.modernistpantry.com/transglutaminase.html

DMW

The Cen-Tex Smoker said:

Get the moo glue or the RM (same stuff but restaurant packed). I buy the kilo of RM for $24. It lasts a long time in the freezer and I blazed through the moo gloo pack very quickly. The other formulations are for different things (like thickening stocks, thickening dairy- ice creams, custards etc). This stuff is everywhere in commercial Foods. http://www.modernistpantry.com/transglutaminase.html

It's showing the kilo as $84.99, $24.99 gets 100g. I really have no concept of how much is needed or how fast it goes. 100g enough to get started?

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I would Do the 100g. I did the kilo last time and shared with friends but It's way too much. The moo glue is 50g and it wasn't enough for me. This stuff works on all kinds of cool stuff. I have some posted on here but you can do basic stuff too. No more toothpicks!

DMW

Thanks, that I can sneak by. The 1Kg I'd have to justify.

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The $24 will last you a while. A little goes a long way. It would do 10 or more of what I did tonight and was a large loin. 30-40 chicken breast. 100+ ABT's. It's plenty to learn with.

ElCapitan

Just so I'm clear, is the plastic only in pic 2 and 3?  

sumoconnell

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ElCapitan said:

Just so I'm clear, is the plastic only in pic 2 and 3?  

Just 3 actually. Pic 2 is prosciutto only

TUTTLE871

DAMN!! That mustard glaze looks like honey golden goodness.

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TUTTLE871 said:

DAMN!! That mustard glaze looks like honey golden goodness.

Super tough to make. Half honey/half stone ground mustard. Don't tell anyone. It's super secret.

caliking

4th pic looks... umm... dirty.

But 5th pic onwards looks crazy good. Especially the last shot!

nolaegghead

the money shot

EggObsessed

Beautiful looking pork, Cen-Tex!  Looks perfectly cooked.  

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EggObsessed said:

Beautiful looking pork, Cen-Tex!  Looks perfectly cooked.  

funny how that happens when you cook to temp It was really good and very easy (as long as you have meat glue just lying around).

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ElCapitan said:

Just so I'm clear, is the plastic only in pic 2 and 3?  

you were actually correct. i was doing this on my iphone and couldn't see the pics clearly. I meant to post a pic of just the prosciutto wrapped loin but I accidentally posted the one that I had already wrapped in plastic. You don't have to wrap in plastic but it helps get a really tight bond with no bubbles or gaps. makes for a better finished product.

nolaegghead

You can also squish it all together with a foodsaver like this: