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Slime on deer meat #1135461 12/29/09 08:30 PM
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What is the clear slime that is always on the deer meat? It seems like I can never get it all off. Do y'all worry about it?


Also what is the best way of getting the silver skin off? Seems like I cut alot of meat off trying to get all the silverskin off.


Re: Slime on deer meat [Re: cbump] #1135469 12/29/09 08:31 PM
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Oh one more question. I had quarters on ice and as I was cutting them up and trimming them yesterday, the meat got down to about room temperature. I then wrapped it and froze it. You think it is ok?


Re: Slime on deer meat [Re: cbump] #1135491 12/29/09 08:39 PM
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MELackey Offline
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I use a filet knife on the silver skin. Takes forever and a dang day to get it all off. I just do the best I can with the slimy stuff.


Last edited by MELackey; 12/29/09 08:39 PM.



Re: Slime on deer meat [Re: MELackey] #1135509 12/29/09 08:45 PM
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Yeah that is pretty much what I do.


Re: Slime on deer meat [Re: MELackey] #1135587 12/29/09 09:16 PM
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Originally Posted By: MELackey
I use a filet knife on the silver skin. Takes forever and a dang day to get it all off. I just do the best I can with the slimy stuff.

Same thing I do. I think its like a membrane skin(same thing is on the back side of BB ribs). Your meat should be fine. We have had this discussion before but it makes it easier if you don't soak it in ice as the liquid is what makes it so slimy. I set my meat on towels in spare refrigerator and let it age and bleed for a couple of days changing out towels as necessary.






Re: Slime on deer meat [Re: Driller] #1135610 12/29/09 09:25 PM
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We just cut it off like when you filet a fish. We get as much of it as possible, and yeah some meat is wasted. I get i all and don't mind some excess meat in there, cause i use the scraps for coyotes. I also cut off any ends that fill like they got a little burned with the ice. I think your meet should be fine. We just cut one up last wed that had been shot and deboned on sunday. most of it was in ice chest with some ice, the rest in a fridge. Just as long as it doesn't smell bad you should be ok....


Re: Slime on deer meat [Re: Driller] #1135869 12/29/09 10:51 PM
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Originally Posted By: DrillerJ
Originally Posted By: MELackey
I use a filet knife on the silver skin. Takes forever and a dang day to get it all off. I just do the best I can with the slimy stuff.

Same thing I do. I think its like a membrane skin(same thing is on the back side of BB ribs). Your meat should be fine. We have had this discussion before but it makes it easier if you don't soak it in ice as the liquid is what makes it so slimy. I set my meat on towels in spare refrigerator and let it age and bleed for a couple of days changing out towels as necessary.


Good idea. I am gonna do that next year. It is a pain draining water and adding ice.


Re: Slime on deer meat [Re: Driller] #1137303 12/30/09 03:22 PM
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Originally Posted By: DrillerJ
I set my meat on towels in spare refrigerator and let it age and bleed for a couple of days changing out towels as necessary.


I do this too. It works well.

I only cut the silver skin off of the tenders and loins. If I'm grinding the meat, I don't cut all the silver skin off.


Re: Slime on deer meat [Re: RobertY] #1140345 12/31/09 05:43 PM
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Its a connective tissue covering the muscles. Its called epimysium, I only know because I just took anatomy and physiology.


Re: Slime on deer meat [Re: kdub] #1140448 12/31/09 06:23 PM
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Does it need to come off?


Re: Slime on deer meat [Re: cbump] #1142247 01/01/10 04:15 PM
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Originally Posted By: cbump
Does it need to come off?


Though I clean as much of it off as I can, I have never had anything tell me that it affects the flavor.... the short answer is no.


Re: Slime on deer meat [Re: dfwroadkill] #1143005 01/02/10 01:39 AM
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Room temp is fine.. It's better than hot, The deer run hot body temp so the room temp is actually cooler.


Re: Slime on deer meat [Re: Joshua Lee] #1143491 01/02/10 05:38 AM
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Originally Posted By: Joshua Lee
Room temp is fine.. It's better than hot, The deer run hot body temp so the room temp is actually cooler.

Yeah when they are alive with blood flowing hammer






Re: Slime on deer meat [Re: Driller] #1143529 01/02/10 06:12 AM
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lol... Aslong as its cool outside we have letem lay for a day.


Re: Slime on deer meat [Re: Joshua Lee] #1144519 01/03/10 12:10 AM
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A meat tenderizer will solve the membrane issue.


Re: Slime on deer meat [Re: cbump] #1144644 01/03/10 01:24 AM
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No it does not have too but will add a little toughness to the meat..get one of those thin fish fillet knives I have the wooden handle one...Cut enough to slide the blade under the silver lining...and start running it away from you,keeping the kining pulled tight while you are trimming....It will generally run along the back side easily..The key is to have a very thin fillet knife that has some "bend" in the blade...


Re: Slime on deer meat [Re: easton1025] #1148396 01/04/10 07:19 PM
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As for the slimy stuff don't worry about it. When it comes to getting the silver off of the back strap I use cat fish skinners. It will usually pull the silver off without taking any meat with it. Some times you still have to use a fillet knife but for the most part fish skinners work great. As far as aging the meat I normally put all of the meat in an ice chest and leav the drain open. I regularly check it and add ic as needed. I do this for about 4 to 5 days and usually bu the time I am ready to process it the water coming out of the ice chest is clear. Don't worry about your meat getting to room temp. Go buy your self a meat thermometer so you can make sure you are cooking it long enough. This will also help you to not over cook it. I usually look for an internal temp of 170 - 175 degrees F.



I caint spel so good. Git off mi bak
Re: Slime on deer meat [Re: easton1025] #1150650 01/05/10 04:49 PM
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Originally Posted By: easton1025
No it does not have too but will add a little toughness to the meat.....Cut enough to slide the blade under the silver lining...


He's not talking about the silver lining, he's talking about the clear slime. It will not add toughness or bad taste.


Re: Slime on deer meat [Re: dfwroadkill] #1157870 01/08/10 11:57 AM
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It would seem to be the first deer you all been working on. Don't worry about total clean up till you are to cook it. Put it in the frezzer with that silver skin and all in tack. keeps it from freezer burning. When you take it out of the freezer then take a sharp knife and peel it like an apple, the silver skin amd slime will come right off, little meat lost. Now it would be nice if you seperate the different cuts and not just cut it off the deer in chunks. Loco


Re: Slime on deer meat [Re: Locosmith] #1158122 01/08/10 03:09 PM
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Originally Posted By: Locosmith
It would seem to be the first deer you all been working on. Don't worry about total clean up till you are to cook it. Put it in the frezzer with that silver skin and all in tack. keeps it from freezer burning. When you take it out of the freezer then take a sharp knife and peel it like an apple, the silver skin amd slime will come right off, little meat lost. Now it would be nice if you seperate the different cuts and not just cut it off the deer in chunks. Loco

LOL as mine aren't in the freezer long enough to get freezer burnt.






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