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.
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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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