woodshed Posted December 6, 2006 Report Share Posted December 6, 2006 Do you have to get all silver skin and any other membrane type material off the meat if your going to grind it. I've gotten most off but I do have some. Quote Link to comment Share on other sites More sharing options...
Guest samueljm Posted December 6, 2006 Report Share Posted December 6, 2006 Re: silver skin i trim every piece off b/c in my opinion its what makes the meat taste so strong and it also makes it tough. Quote Link to comment Share on other sites More sharing options...
preacherman Posted December 6, 2006 Report Share Posted December 6, 2006 Re: silver skin I try my hardest to get every bit of it off that I can. Quote Link to comment Share on other sites More sharing options...
Hoyt03 Posted December 6, 2006 Report Share Posted December 6, 2006 Re: silver skin try to get it off. The silver skin does not break down when cooking and only hardens. If your grinding it wont be that big of a deal, but on steaks and roast I would try to get as much as possible off. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted December 6, 2006 Report Share Posted December 6, 2006 Re: silver skin Really depends on you and what you want and how much time you want to spend. The majority of the time we spend in processing is spent trimming the meat we want to grind, for one deer we may spend as much as 3-4 hours deboning and trimming. We dont like any of the silver skin or white grissly stuff in our meat. Quote Link to comment Share on other sites More sharing options...
Dogg6 Posted December 6, 2006 Report Share Posted December 6, 2006 Re: silver skin We also try to trim as much as possible. But a little doesn't hurt as long as it will go through the grinder. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted December 6, 2006 Report Share Posted December 6, 2006 Re: silver skin [ QUOTE ] We also try to trim as much as possible. But a little doesn't hurt as long as it will go through the grinder. [/ QUOTE ] That is what I was going to say. Quote Link to comment Share on other sites More sharing options...
Guest bowhunter56 Posted December 6, 2006 Report Share Posted December 6, 2006 Re: silver skin I trim off all that i can also Quote Link to comment Share on other sites More sharing options...
A10acfan1 Posted December 6, 2006 Report Share Posted December 6, 2006 Re: silver skin Hows the fastest and easiest way to get the silver skin off without wasteing too much meat? Do you let the meat cool or be partially frozen ? Quote Link to comment Share on other sites More sharing options...
Guest Xen Posted December 6, 2006 Report Share Posted December 6, 2006 Re: silver skin i let it firm up in the fridge over night, but do not freeze it Quote Link to comment Share on other sites More sharing options...
Guest jayjaysin Posted December 7, 2006 Report Share Posted December 7, 2006 Re: silver skin Fillet knife works best for me. I remove as much as possible Quote Link to comment Share on other sites More sharing options...
rad_112176 Posted December 8, 2006 Report Share Posted December 8, 2006 Re: silver skin I always like to leave my meat in a cooler on ice for 24 hrs before i start to process. It really seams to firm the meat up good and cuts so much better. Good luck to ya. Quote Link to comment Share on other sites More sharing options...
Chrud Posted December 8, 2006 Report Share Posted December 8, 2006 Re: silver skin We try to trim as much off as possible. Quote Link to comment Share on other sites More sharing options...
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