In the following video you will see us making a transglutaminase bacon roll and then slicing it so that we end up having bacon spirals.
Transglutaminase is an enzyme that binds proteins together and can therefore be used to bind meat together for both commercial and restaurant applications. There are also variations of transglutaminase for dairy applications as well. The Ajinomoto Company manufacturers and markets transglutaminase under the name Activa. There are multiple different variations of this product.
Method: 1. Place strips of bacon on sheet pan. 2. Sprinkle them to coat lightly with TG. 3. Once coated, lift one slice and gently tap away extra TG. 4. Roll slice up in a spiral shape like a jelly roll with TG on inside. 5. Get next piece of bacon, tap away extra TG carefully and place adjacent previous seam and begin to spiral around with TG on inside. When you line up the seams for best final product: Line up the fatty side of the new piece of bacon with the meaty side of the previous spiral. 6. Continue this process until all bacon is used up.