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Old 04-12-2004 | 11:04 AM
  #10  
Jorgy
Nontypical Buck
 
Joined: Feb 2003
Posts: 2,012
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From: Rifle, Colorado
Default RE: Processing deer meat.
VERY SHARP knife. It will come of much easier.
I have always found that a slighty dull knife works better so that you don't cut through the sinew but the blade stays between the sinew and meat. I just fillet it off like you would skin from a fish
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