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Silver skin?

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Old 11-21-2012, 09:10 AM   #1
Stampede
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Default Silver skin?

When butchering your own deer,how do you deal with the silver skin.It usually takes me longer to get all the silver skin off than the butchering time itself.When grinding i don't have as much of a problem,it catches it the plate and i get it out,have to pick it out of the burger but that's the easy part.When i have a deer processed i get the steaks and roast back with no silver skin on them and wonder how thay get it off.Peal it somehow or trim it.
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Old 11-21-2012, 09:41 AM   #2
M.Magis
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I no longer worry about it in burger, there’s no taste to it and I run it through the grinder enough that it’s not noticeable. I use to try to remove it all, but you end up wasting an enormous amount of meat and spending hours doing it. For the back straps, I fillet it off much like a fish. I usually cut the back straps in half rather than doing the whole thing at once. I also like to freeze them in halves, before taking the silver skin off. That way it helps prevent any possible freezer burn, and I just fillet the skin off when I’m ready to cook. It only takes a minute to get the skin off with a sharp knife. A fillet knife works well. The only other steaks I occasionally cut would be one muscle of the round, but just the inner muscle where there’s no skin.
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Old 11-21-2012, 09:44 AM   #3
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I'll leave it on for the freezer....I freeze(vacuum seal) whole muscles(3rds for the back straps if big enough) and that helps eliminate any freezer burn.....I just wait and take care of it after the thaw and slice off with a sharp fillet knife I use to cut into steaks,tips, before..... but found the more surface area you expose the more chance for freezer burn even vacuum sealed and during the process sure takes a lot of time that could be spread out over months of cooking especially if you have more then one deer to do


M.Magis I guess like minds think the same at times
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Old 11-21-2012, 09:50 AM   #4
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Try cutting you grinds into chunks small enough to fit in your grinder then partially freezing your venison before running it through the grinder. It makes it much easier to get the silver skin and tendons through the grinder without them getting hung up on the blade.

The only silver skin I remove is from the back straps. As noted above, I cut them in half and use a fillet knife (much like filleting a fish) to remove the silver skin.
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Old 11-21-2012, 09:55 AM   #5
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I ruined a grinder.... due to tendons....didn't know it had plastic gears....that is meat that gets canned now
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Old 11-23-2012, 02:54 PM   #6
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My self I fillet as much of it off as possible. Just the way I was taught by grandpa and the way I have become used to for yrs. I butcher all my deer and a few for buddies. My grinder will grind it up with no trouble and it will prob be fine in the ground. I also have a # 32 grinder that will grind a deer in just a few min. It doesnt take long to clean one off after you have done it for a while. I can process a deer into ground and steaks and in freezer in 2 hrs.


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Old 11-23-2012, 05:32 PM   #7
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[QUOTE=M.Magis;1519482]. For the back straps, I fillet it off much like a fish. I usually cut the back straps in half rather than doing the whole thing at once. I also like to freeze them in halves, before taking the silver skin off. That way it helps prevent any possible freezer burn, and I just fillet the skin off when I’m ready to cook.

im with magis and ironman...i like to leave that on when i freeze bigger pieces of meat to save freezerburn. even with jerkey meat i leave in it on and then cut it off and slice into peices when im ready. saves the meat and cuts down on time when you are doing the whole deer. its not too bad when you only have to trim smaller portions at a time.

Last edited by DLarrick; 11-23-2012 at 06:19 PM.
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