Meat Glue. Today was the day to experiment with meat glue. What is it? Transglutaminase (TG or TGase), better known to chefs as “Meat Glue,” has the amazing ability to bond protein-containing foods together. Raw meats bound with TG are often strong enough to be handled as if they were whole uncut muscles. There are plenty of Youtube videos on meat glue if you are interested.

Thought I would start with bacon because….well I needed some variety. I bought my meat glue on Amazon.


Cutely named product.

Search the Internet I found you need 0.25-2.0% of meat glue to mix in your pieces of meat. I precooked the bacon in a slow cooker because the glue works on proteins and I wasn’t sure if it worked on fats. So rendered out the fat, added the glue used about 1% “Moo Gloo”, rolled it up and stuck it in the refrigerator overnight.  It sliced up well the next day. Then just threw it on the barbie.

These little bacon patties were great. I could see adding a variety of spices for different flavor profiles or slicing them up thinner and adding a slice to a burger. Better yet mixing the bacon in the hamburger with the meat glue and having a 50-50 burger.

Also, cooked up about two pounds of the thin bacon for Restaurant Depot and nibbled on that during the day.

I was invited to a pot-luck so I decided to make a Bacon Slab Casserole with the Cajun Spices. Grilled this 2 pound slab  in the Traeger. This maybe my favorite so far!


Don’t know what my totals were for the day but guessing about 4 pounds before cooking. Based on previous measurement …maybe 1 ½ pounds cooked weight?

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