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Activa GS- Kicking my butt, when I really just want it to Stick...

Paul_Malcolm_37751

I have been using transglutinimase specifically Activa GS. I have been using the dry application method, but after watching Grant's demo and hearing your discussion on slurries, I am trying new methods.

I trimmed the ribeye down competely, thinly slice, shingle and then pound the fat to readhere into meaty deliciousness. While you were here, I showed Chris and Grant and all was completely cool.

Then I decided to replicate on a grand scale. I took my small scale production of 2 full ribeyes to 6 full ribeyes. Demonstrated everything for students- fabrication, wet dog smell and healthy snot apperance. Wrapped in plastic wrap, poked holes- everything was looking beautiful. That was until I went to slice them and the butt kicking ensued.

I reglued everything. This time 1/2 dry method and 1/2 slurry. The slurry was seemingly on point- snotty and smelling of wet dog. I rewrapped in plastic wrap, poked needed holes and cryovaced.

Where did I go wrong? The ratio of my slurry was 4 parts tepid water to 1 part Activa GS. Needless to say, my students were not impressed. So I cooked ribeyes, strip steaks and tenderloins to 56c and then flame broiled with the propane torch. Students bellies full, but I am still seeking wisdom and guidance.

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Chris_Young_80640

Paul, this is for the JWU private forum? Send me an email.

Paul_Malcolm_37751

site kicking my fresh Ham and I am unable to locate the discussion board for JWU posse. I am in group 3.

please assist

hanks

Paul_Malcolm_37751

Totally a teaching moment and thanks for the feedback.

Chris_Young_80640

@Paul Malcom — Activa GS (so called "greater strength") Can only be used via the slurry method, unlike other versions of Activa such as RM. Furthermore, it must be prepared using lukewarm water. A key ingredient in GS are phosphates and these are insoluble in cold water, and will decompose in hot water. So use room temperature water to prepare your slurry. Typically you should use a ratio of 1 part Activa to 4 or 5 parts water for your slurry. And the slurry has a working time. For GS it's about 4 hours. For other Activa's it's only about 20 to 30 minutes before it becomes gloopy.

First guess, the dry-application caused the failure. Not sure how you got it to work on the small scale.

Second question, how long did you refrigerate the ribeyes after the binding step? 18 to 24 hours is my minimum for a really big primal cut.

Sorry to hear that the demo didn't work. But use it as a teaching moment. :-)