Rob Babcock
Head Chef
Amazon only had meat glue in kg bags. But following some links, I found some in 50g bags for $13 at Transglutaminase (Meat Glue) .
Some of the more rational things that occur to me are bonding the bacon wrapping onto scallops or filets so that they stay put during cooking and cutting. I could also imagine creating meat tubes to be stuffed that would stay connected as tubes during cooking or binding a protein filler to the tube to treat it as one piece. Some of the less rational and more Robot Chicken like thoughts would be like making everyone happy by gluing chicken drumsticks onto the sides of a beef roast.
That's where I bought mine. And the ideas you list are all good ones, ones I'm planning on trying (well, except the Robot Chicken!). I've heard of RM being used to "glue" chicken skin onto salmon. I want to laminate some chicken and pork to make a "Chorkwhich".
I'll try to get a picture of the result. It stuck pretty good in some places, not as well in other. In retrospect I think I made 2 errors. First, I went a bit too light on the stuff; it's supposed to be sprinkled on at around 1% weight of the product. Looking at some videos I see now I was a bit too timid! Second I think it would be more consistent a roll if I'd cut all into lengthwise strips and bundled it.
Still, not bad for a first attempt. I'll try to snap some pics later this evening.