The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Expensive cuts trimmings and scraps to be turned › Expensive cuts trimmings and scraps to be turned
Welcome to the forum. That is a very interesting question.
Transglutaminase or otherwise known as “meat glue” is generally used to construct whole muscle appearing pieces out of trimmings or smaller cuts of meat. A common example is trimmings from a tenderloin (chain and tail) can be glued together to make restructured medallions that look like filet mignon.
This product is not generally used in making dry sausage like salami, etc. Actually to make dry sausage you do not need “meat glue”. You could take your trimmings (pork and beef) freeze them, grind them for sausage and follow basic dry sausage recipe to make dry cured salami.
Meat glue works best for fresh products like tenderloin, fresh breakfast sausage, beef rolls, etc.
We are definitely not the experts in this but….As for making bresaola from trimmings and “meat glue”, while we have never tried this, we would be a little weary of this because trimmings carry some bacterial load and after glued together should probably be cooked before serving to insure food safety.
In traditional bresaola the meat is dry cured with salt and aged whole muscle, which does not pose much of a food safety risk and can be consumed raw. Hope this is helpful.