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Deleted User · 12-03-2002, 06:54 PM

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bandgod · 12-04-2002, 11:46 AM

I have no idea what you're talking about?? Slimy membrane??? What kind of meat are talking about processing??

Deleted User · 12-04-2002, 12:02 PM

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KIDD642 · 12-10-2002, 08:03 AM

bandgod, Pokey is reffering to the "SIlver Skin" or sinnuey (spelling??) material that is between the muscle groups. It is most prominent in the lower part of the legs and between the raost on the hind. Is that what your talking about Pokey? hoped that helped. That stuff is slippery than H%$L. <img src=icon_smile_big.gif border=0 align=middle>

LIFE MEMBER: United Bowhunters of PA. >>------> (x)

Deleted User · 12-10-2002, 12:08 PM

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jimmya · 12-13-2002, 09:24 PM

first, the best thing to do is make the kill in early Oct. they arn't so fatty jet. but obviously this is not prime time and you have to take it when the shot is available.
myself i use the hind quarter for burger/ steaks and the shoulders / belly slabs (bacon)for sausage and stuff. the hind quarter has a lot less membrain / fat.
i have not found an easy way except filet it off. the first few times i did it i made sure that i got every last bit off and i was there for houres upon houres. now i just get most of it. if it is gonna get ground up a little wont hurt especially if you are going to add fat for burger but you want to get most of it off.
now if you are going to add a bunch of seasonings and pork trimmings/fat to make sausage,slim jims, brats, etc. it is not as important to get it as cleaned up there is alot of extras coveting up the taste. do not get me wrong it is only going to turn out as good as the time spent but i will guarente you that the processors do not get as excited about it as we the individual do. there is no money in it for them. if you do not believe me tell them you do not want any fat in your burger next time and look at all the white in it. i do not know if this will help but it is how i do it. if there is anything else you would like to ask me e-mail me i am usually on the bowhunting site and only frequent here.

Trushot_archer · 12-16-2002, 08:33 PM

Depending on what your going to do with the cut you can leave it on sometimes. If I'm doing a roast where I sear it and cook it 3-4 hrs I just leave it on. It melts away in the cooking process anyway. Othrewise, you just have to take the time to peel it off.

Trushot }}------>

Tree climber · 12-17-2002, 04:30 AM

when you take it to the butcher they hang it in a cooler for a few days,the slim you are talking about gets real dry. being dry it is not slick.I know this because a friend has a shop and I watch them (and help some.)
water is what causes this slim. the only way to get it off at home is to do as you have been doing.the dryer you keep it the better you can get it off.

the more time you spend on your meat,the better eating you will have.

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.