Transglutaminase and small pieces of pork

Jim_Stoddard_162024

I am a competition chili cook and compete in chile verde. I want to use pork butt, but as you know there is quite a bit of fat running through it. I want to slice it, then remove the veins of fat running through each piece. I want to do this for a total of 3.5# of butt. I was thinking using this product and pushing it into a rectangular mold of some type so I could eventually slice and cube into 1/2" pieces. How best could I go about this? Slurry? Dusting? Is pressing into a form sufficient for bonding?

Find more posts tagged with

Everything Else

Comments

tshewman

I'm unclear on why transglutaminase might be needed/desired? If removing bone and wanting to serve steaks I would understand (and have done this) but for the chilli verde there should be sufficient lean meat to not require the tgm.....?

Jim_Stoddard_162024

After cutting out the fat, the pieces are irregular. I could get some 1/2" cubes out of the slices but a lot of waste. I want to use all of it if this method works.

tshewman

It would take a fair bit of cleaning but it might work. There's only one way to know for certain and the seal between the various compartments would have to be precise. IMHO

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I would use the slurry method for the results you are looking for. The most important part however, will be forming and pressing. i would use to 1/4 hotel pans with a couple of bricks in the top one AFTER pushing it together as hard as you can. Overnight in the fridge and you

should be good to go.. I did this with a "turducken" las year. Everyone missed the dark meat so i am adding thighs to the breast meat this year. Good luck

Johan_Edstrom_5586

I think slurry or powder will be moot, the more important will be cleaning the surfaces so you don't bind fat

HammeredChef_DEFINITELY_does_NOT_work_at_22134

just a thought...if you are going to remove all the fat consider a 48 hr brined pork loin, sous vide rare, squared off, cubed, quick sear. Take the trimmings, shred them, deep fry and use for a topping. This would certainly add some additional flavor profiles that no one else would have..

tshewman

Would agree with Johan.