Preparing the meat
02-07-2010, 04:27 PM
#1
Spike
Thread Starter
Join Date: Apr 2009
Location: Panhandle, FL
Posts: 55
Preparing the meat
I'm new to this. I just harvested my first buck a couple of weeks ago. I got the ribs and backstrap cut up. What is the slimey stuff on the outside of the meat. Membraine? What's the easiest way to get it off the meat? That stuff is a pain. Thanks guys.
02-07-2010, 04:50 PM
#2
Spike
Join Date: Dec 2009
Location: e Tn
Posts: 15
thats called silver skin & cutting is about the best way to remove,if im cutting for stew meat i don bother removing from small peices of meat,it will cook down & be gone by the time your ready to eat,i always remove from steaks & as much as i can from roasts so the seasonings can penetrate the meat,congrats on the deer,hope you get many more,mike300wm
02-07-2010, 05:57 PM
#4
Typical Buck
Join Date: Feb 2010
Location: central florida
Posts: 857
When you first kill em put the meat directly in ice in a cooler and drain the water off daily replacing ice as needed until the water aint real bloody, at that point that membrane is real firm and easier to trim.
Congratulations on the deer, youve done messed up now youre probly addicted
Congratulations on the deer, youve done messed up now youre probly addicted
02-09-2010, 10:49 AM
#5
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
Don't fret it. That slimey stuff is just collagen. You can scrape it off with your knife. or partially freeze and peel off then slice into steaks. The so called blue skin is not slimey and can be cut off the same way you skin a fish. You tube has many videos on butchering. Handling of the deer should be thought of and taken care of before you pull the trigger or release the arrow.
02-13-2010, 05:14 AM
#7
Fork Horn
Join Date: Sep 2009
Location: Tug Hill NY
Posts: 420
I seldom use the ribs unless the deer is a real hog of one and very lean. The fat on deer does not cook off like pig or cow.
I will disagree with the recommendation of soaking the meat in water. This will creat an environment which will be ripe for bacteria, which can spoil your meat. Keep it cool, but to the air and dry.
I will disagree with the recommendation of soaking the meat in water. This will creat an environment which will be ripe for bacteria, which can spoil your meat. Keep it cool, but to the air and dry.
02-25-2010, 07:34 PM
#8
Spike
Join Date: Jan 2009
Posts: 70
Anybody else on here keep the ribs?? I asked about it once but was told that they aren't any good. I usually just trim the meat out and put it in the sausage pile.
Yes, I'll keep ribs. They can be good, but they require a lot of special treatment and long cooking time to start to get rid of the tallow. And then you get very little meat out of it. Basically you have to treat like like the worst of the worst cut, which is why they usually get thrown away.
Yes, I'll keep ribs. They can be good, but they require a lot of special treatment and long cooking time to start to get rid of the tallow. And then you get very little meat out of it. Basically you have to treat like like the worst of the worst cut, which is why they usually get thrown away.
