Removing Silverskin from Meats
Silverskin is that thin membrane on muscle meats that is often removed when separating the different sections of meat, such in a roast. While you rarely encounter it with store bought meats, if you harvest a deer, elk or other wild game it is something you will need to deal with.
Removing silverskin is not difficult if you have a very sharp, thin knife. A filet knife, made for filleting fish, is perfect for performing this task as the blade of these knives are very long and very thin. Keep the knife as sharp as possible to make the silverskin easier to remove.
Removing the Silverskin
Start at one end of the roast or other cut of meat. Slide the knife tip under the silverskin as close to the membrane as possible, one to two inches from the end. Work the knife back and forth until the entire blade is beneath the skin. Slowly work the knife forwards to the end of the roast, loosening the membrane as you go.
Once you have the inch or two of loose silverskin, grasp the skin with your fingers and begin pulling the remainder away from the meat. You may have to use the knife for the really tight sections and if so, always work away from your body. One slip could mean a nasty cut.
Depending on the meat, you may have to do this several times to remove all the silverskin, as you may have to do the process in sections to get it all. Dispose of the silverskin and season the meat as desired for cooking.
