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Before Grinding - processing venison & pork
#2728626
11/07/11 07:28 PM
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Joined: Oct 2008
Posts: 37
mysavioreigns
OP
Light Foot
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OP
Light Foot
Joined: Oct 2008
Posts: 37 |
Last year I killed a hog that I butchered and turned into a little bit of sausage - nowhere near the amount I was hoping for though. I think my main problem was the amount of meat which was discarded. I have scoured the internet but I am unable to find out what exactly this purple-ish membrane is between the meat. I thought it was some type of tendon or sinew, and I'm not sure if it is supposed to be discarded or not. Here's a picture of what it is: Just to the left of the knife, you can see the purple-colored membrane. So this year, if I kill something and go to process it into sausage, is this left on the meat or cut off, before going into the grinder (with some beef fat)? Thanks for the help.
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Re: Before Grinding - processing venison & pork
[Re: mysavioreigns]
#2728772
11/07/11 08:12 PM
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Joined: Apr 2010
Posts: 784
longone
Tracker
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Tracker
Joined: Apr 2010
Posts: 784 |
It's commonly refered to as "silver skin" if you're grinding fine for burger or sausage no problem, leave it. Cubing for stew meat or cutting roast steaks from the hams, take off as much as possible.
hope this helps.
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Re: Before Grinding - processing venison & pork
[Re: longone]
#2728776
11/07/11 08:15 PM
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Joined: Aug 2007
Posts: 1,930
Texaswolf
Pro Tracker
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Pro Tracker
Joined: Aug 2007
Posts: 1,930 |
It's commonly refered to as "silver skin" if you're grinding fine for burger or sausage no problem, leave it. Cubing for stew meat or cutting roast steaks from the hams, take off as much as possible.
hope this helps.
Agree, will leave a sick film in your throat...
" If you dont know what your doing, it's best to do it quickly"....Jase Robertson
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Re: Before Grinding - processing venison & pork
[Re: Texaswolf]
#2728874
11/07/11 08:49 PM
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Joined: Oct 2008
Posts: 37
mysavioreigns
OP
Light Foot
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OP
Light Foot
Joined: Oct 2008
Posts: 37 |
That helps a ton guys. "Silverskin" brings up a lot more results than what I was trying to search for Thanks, and I'll remove it on most of the cuts.
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Re: Before Grinding - processing venison & pork
[Re: mysavioreigns]
#2728922
11/07/11 09:04 PM
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Joined: Sep 2009
Posts: 6,074
Justin T
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2009
Posts: 6,074 |
I remove the thick silverskin before grinding as well. The thinner stuff between muscle sections is fine to grind up.
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Re: Before Grinding - processing venison & pork
[Re: Justin T]
#2729043
11/07/11 09:37 PM
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Joined: Oct 2008
Posts: 37
mysavioreigns
OP
Light Foot
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OP
Light Foot
Joined: Oct 2008
Posts: 37 |
Right - I always remove the outer stuff. That tastes awful...I'd say it's near inedible even. But the inner stuff between the muscles is what I'm referring to. Thanks Justin!
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Re: Before Grinding - processing venison & pork
[Re: mysavioreigns]
#2731152
11/08/11 01:54 PM
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Joined: May 2009
Posts: 1,784
RobertY
Pro Tracker
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Pro Tracker
Joined: May 2009
Posts: 1,784 |
The inner stuff is just a connective fiber that is edible once ground. The silver is not (as you know).
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Re: Before Grinding - processing venison & pork
[Re: RobertY]
#2732028
11/08/11 06:09 PM
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Joined: Jul 2008
Posts: 932
cforand1293
Tracker
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Tracker
Joined: Jul 2008
Posts: 932 |
if you have large amounts of silver skin, it is sometimes easier to use a paper towel to grab it and pull it away. the texture is sometimes hard to deal with, but the paper towel helps out...
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Re: Before Grinding - processing venison & pork
[Re: cforand1293]
#2733992
11/09/11 03:02 AM
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Joined: May 2011
Posts: 274
thechopblock
Bird Dog
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Bird Dog
Joined: May 2011
Posts: 274 |
Ken
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Re: Before Grinding - processing venison & pork
[Re: thechopblock]
#2735949
11/09/11 07:52 PM
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Joined: Sep 2004
Posts: 4,550
kyotee1
Extreme Tracker
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Extreme Tracker
Joined: Sep 2004
Posts: 4,550 |
The thick silver skin sure makes great coyote, bobcat and fox trapping bait.
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Re: Before Grinding - processing venison & pork
[Re: kyotee1]
#2743074
11/11/11 05:25 PM
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Joined: Sep 2004
Posts: 3,527
Old_Town
Extreme Tracker
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Extreme Tracker
Joined: Sep 2004
Posts: 3,527 |
I discard as much silver skin as possible and I don't worry about the connective tissue so much. My sausage is never gristley.
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