How to Remove Silverskin from Wild Game | MeatEater Butchering Ep 4
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- čas přidán 1. 08. 2020
- In this video, MeatEater Producer Janis Putelis demonstrates the proper technique for removing silverskin. Silverskin is fine to eat, but it will cause the meat to contract when it hits heat, making everything hard to chew. We leave it on all sorts of tough cuts that we’re going to slow cook because silverskin will eventually break down into gelatin, but it’s best to remove from any muscle you’re going to cook hot and fast. It also gums up a grinder like nothing else, so you’ll want to get most of it off your burger meat.
#fueledbynature #benchmadepartner
We worked with the Benchmade Knife Company to make the perfect knife for turning a deer carcass into pretty packages of meat in the freezer. It’s called The Meatcrafter Knife--Steven Rinella Edition, and you should check it out. Available for purchase at your local Scheels store, or online here: bit.ly/2P3zdmo
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I've always done it with the skin side down and cut a filet off from the far end starting from the top side down to the silver skin then turn my knife and follow the skin and there's your piece to hang on to. Just thought I would throw that out there to make it easier for some.
Great series guys.
We neeeeed the video of Steve’s floss technique.
williamofthehills why
App
Ippeseapyptoupi put to
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Jon Meray pippuoa
Keep em coming!
It worked great! Thank you.
I'm just hoping that youtube isn't the closest I come to butchering something this year 💀
Me too man
You have done that a few times. Job well done.
Big fan but this is a lot of work the way you did it. Simply lay the back strap silver side down. Cut through the loin at the middle (like you did) and when the knife hits the silver skin, simply turn the knife, angles against it and slide it off. Basically like skinning a fish. Way easier, faster and no “choking up”.
You’re welcome :)
This is how I do it as well!! Or if cut in to half inch steaks cut 3 or 4 to the skin then run ur blade between meat an skin
great knife for alot of things...
So I pressed a knife on my hand. Now I don’t have a hand. He was right didn’t leave a mark
Huge fan but I'm not putting that extra side of back strap meat in the grind pile. Keep that extra from both and make some of the best fajitas for 2 you've ever had.
My thought, too. Even some shish kabobs would be good.
🤣
Catfish skinning pliers work really well for this also.
I use a fillet knife just like skinning a fish ! Easy
I do it the exact same way....top side with my normal knife...but when using a sharp filet knife upside down.
If you close your eyes, John C. Riley is giving this tutorial. Lol
You mean Steve Bruhl
Great info! I have killed, gutted, skinned deer, but always left the processing of the meat to the butcher. Still good to know, when times get hard.
I used to help my mother because she used to do her own when she got one. This year the local processors were full so a friend quartered it up for me and I'm cutting / packaging the meat myself. Helping my mom and several videos have really helped!
What knife are you using?
Nice
Great
The word you were looking for is sinew.
If you need someone to teach a master class on making tag soup, I’m your guy.
Take a shot every time he says silver skin
Idc how many times I watch this, I will always struggle with silver skin on my geese and deer. I waste so much meat and it's a shame
The knife does make a huge difference, but I know how you feel.
The way I choose to look at it, if I don't sacrifice that little bit of meat and cook with the silver skin, I just end up wasting the whole thing because I can't stomach the taste.
Why can’t you cook the meat with the silver skin on? I’ve always left it on and my loins are delicious
It absolutely effects the tenderness of the meat. Not always the taste but 100% the tenderness.
Gene Davis I grill mine whole then slice after. It's pink, tender, and juicy every time🤷♀️
jamie5mauser this man knows meat
I'm sure your guests disagree as they are chewing on that silver skin for 20 min
I use the dull end of the knife. Peels the silver skin away and no way I cut into the meat
Dont tell our secret
For me it works better to skin it like a fish fillet. Skin down, and just enough angle on the knife to separate it from the meat.
Who tf puts back strap into grind. Come on Janis
dont know if anyone cares but if you're bored like me during the covid times you can stream pretty much all of the latest movies and series on instaflixxer. Been watching with my gf these days =)
@Matteo Roland Definitely, have been watching on instaflixxer for since november myself :D
Who grinds straps ?
Cityfags
Pushing down on your knife won't cut you 😂🤣 yeah ok, good advise try this at home kids.
It doesnt, the act of slicing is what cuts you. Touching the tip will pierce your skin.
@@timothyripley4175 Then your knife's not sharp enough.
@@Hisslave1 Agreed. Worked in a kitchen, gotta watch them Avocado hands.
99.99999% of People: "Wow, great tutorial.
Someone Somewhere: "LoOk At AlL tHaT wAsTeD mEaT! ThEy ShOuLd LeT mE tEaCh ThEm HoW tO rEaLlY dO iT!!!"
Save that silver skin,flint knappers will buy it,,I will .....
you also want the knife to be extremely sharp! DON'T use a semi sharp or dull knife!
I’m going to need a better knife
I should really go to sleep
Did you ever go to sleep?
Removing silver skin from a backstrap whoooooooooooooooaaaaaaaaaaa, yeah now how about show me how to do it on a ham!!!!!!!!!!!!!!!!!