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Deer butchering question

Old 12-18-2005, 04:44 AM
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Join Date: Aug 2003
Posts: 162
Default Deer butchering question

I have begun to process my own deer. While I am getting proficient at it (de-boning) I have a question regarding something. Maybe it's nothing. Anyway....

After I have de-boned a deer, I can see a thin layer of mucus or a clear like jelly type substance that coats most of thethe meat. I know what silver skin is, and I trim that off, but this thin jelly like substance has me curious. What is it, and is it necessary to get it all of, or will it just dissolve while cooking?

Kindest Regards,

-Will in Maryland
willtill is offline  
Old 12-18-2005, 05:56 AM
Nontypical Buck
Join Date: Feb 2003
Location: MB.
Posts: 2,984
Default RE: Deer butchering question

I think I know what you mean. It’s like a slimy skin in between the muscles. I usually try and take it off as best I can. It wont hurt if you leave it on the meat and cook it.
trailer is offline  
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