Getting the silvery skin off the venison??

Chuck7 · 03-21-2006, 01:40 PM

Dear friends,
Does anyone know of easy way to get the silvery membrane skin off the venison ?
Thanks ,
C7

Rebel Hog · 03-21-2006, 01:59 PM

[quote]ORIGINAL: Chuck7

Dear friends,
Does anyone know of easy way to get the silvery membrane skin off the venison ?
Thanks ,
C7
[/quote

Gosh Chuck, a knife works great on that Senew(white stuff)

rbduck · 03-21-2006, 02:01 PM

A sharp fileting knife works the best. Poke the knife just under the skin at one end. With the knife at a slight angle upwards, cut the one end, grasp end with free hand, turn blade around and keeping at an angle, slice towards other end. The skin should pretty well peel off...very easy. It`s almost the same as fileting a fish.

Ron

Phil from Maine · 03-22-2006, 10:39 AM

Up here we like to let it hang for a little while after skinning,so, it can dry out a little. Then take and use a knife to get the real wet stuff off it. After that we burn it off with a propane torch and that gets the hair and everthing off all at once.

Chuck7 · 03-22-2006, 04:23 PM

I reckon it should be done when the deer is hanging. It would be much easier than after it's cut up in chunks.
C7

03-23-2006, 01:32 PM

When butching friend, I cut out the hinds back straps and other meat I cut off I cut off the deer hanging and try not get too much of the silver in my grinder. I then cut the meat up into cuts I desire. To get the silver of, takes a good sharp knife. Easiest way to do a roast is to quick freeze and it cuts off much easier.

For steaks just cut up the cuts you like and freeze. When its time to cook I then worry about cuting away the outsides of the steak with the silver on.

jerseyhunter · 03-24-2006, 10:53 AM

Quote:

I reckon it should be done when the deer is hanging. It would be much easier than after it's cut up in chunks.

You cant take the silver skin off what you can't see. (ie: the loins.) Iremove it as I'm butchering. and if you miss a little you can always touch it up before you cook it. All meat for grinding is thoroughly cleaned of fat, silver skin , tendons and sinew.

BlackLab · 03-24-2006, 11:27 AM

Time, patienceand a sharp knife.

Chuck7 · 03-24-2006, 06:26 PM

OK that's what the problem was.I was trying to grind some into burger .The silvery stuff was clogging up the grinder. I won't do anymore burger. Steaks, roast and stew chunks are good anyhow.
Thanks for all of the replys
Chuck7

kevin1 · 03-25-2006, 09:20 AM

Quote:

Easiest way to do a roast is to quick freeze and it cuts off much easier.

For steaks just cut up the cuts you like and freeze. When its time to cook I then worry about cuting away the outsides of the steak with the silver on.

Doh ! [&:]Why didn't I think of that ?