Deer Prepping

Smoky River BBQ · 12-10-2008, 10:35 AM

Just a quick question...although I am pretty sure what the answer will be

Does anyone know of an easy or quick way to remove the silverskin from deer meat? The only way I have found is very carefully cutting it off. It doesn't want to peel very easy, i.e. spareribs, but some progress can be made that way. Just curious to see if there were any "tricks of the trade" out there. Thanks!

mick · 12-10-2008, 10:40 AM

On the loin I leave it on. I usually bone out the meat and cut the steaks thick. Then I butterfly each steak right down to that thick tough skin. Its tough enough to hold the butterflied steaks together while grilling.

mick

Sledneck · 12-10-2008, 10:47 AM

Boil it off!

cheez59 · 12-10-2008, 10:54 AM

Most of the rib meat on deer is silver skin. The only way to get it off good is to cut it off. Make sure you get any and all fat off too. That stuff is nasty tasting. That said you probably won't have much meat left when you are done LOL.
If it is a really big deer I usually bone the ribs out and grind it. On small deer I feed the ribs to the dogs. Not really worth fooling with to me.

Against The Grain · 12-10-2008, 10:54 AM

I don't think there is an easy way. Slice that BS steak open put some jap in it wrap with beacon put it on the grill, when the beacon is done the meat is perfect.

Phesant · 12-10-2008, 11:40 AM

Only thing I could add is it should be as cold/ close to forzen ,,,, helps alot.... but like said before there's not much on the ribs

Smoky River BBQ · 12-10-2008, 07:20 PM

Quote:

Originally Posted by Sledneck

Boil it off!

Hmmmmm.... Now there's an idea

Thanks, everyone. Just got the back leg off the smoker. I had injected it with apple juice, water, vegetable oil, salt, sugar and a little Dale's Seasoning. This was probably the moistest piece of deer I had ever had! I like the bacon idea. Will try it next!

bbqbull · 12-10-2008, 08:22 PM

Quote:

Originally Posted by Smoky River BBQ

Just a quick question...although I am pretty sure what the answer will be

Does anyone know of an easy or quick way to remove the silverskin from deer meat? The only way I have found is very carefully cutting it off. It doesn't want to peel very easy, i.e. spareribs, but some progress can be made that way. Just curious to see if there were any "tricks of the trade" out there. Thanks!

We use a small, very flexabile fillet knife to remove the silver skin off our venison.
We loose very little meat doing it this way, just boring work but worth it come eating time.

cheez59 · 12-10-2008, 08:35 PM

Quote:

Originally Posted by Smoky River BBQ

Hmmmmm.... Now there's an idea

Thanks, everyone. Just got the back leg off the smoker. I had injected it with apple juice, water, vegetable oil, salt, sugar and a little Dale's Seasoning. This was probably the moistest piece of deer I had ever had! I like the bacon idea. Will try it next!

Deer is great when you first take it off the smoker. Let it rest a bit and polish it off. In my experience it gets totally dried out if you have any left over and reheat it.

bbqbull · 12-10-2008, 10:31 PM

Quote:

Originally Posted by cheez59

Deer is great when you first take it off the smoker. Let it rest a bit and polish it off. In my experience it gets totally dried out if you have any left over and reheat it.

Im thinking of apple juice or another liquid of your choice and a tight foil wrap would elimante the dried out venison during reheating.

thillin · 12-10-2008, 10:51 PM

Not enough meat on deer ribs for me to keep them.

cheez59 · 12-10-2008, 11:01 PM

Quote:

Originally Posted by bbqbull

Im thinking of apple juice or another liquid of your choice and a tight foil wrap would elimante the dried out venison during reheating.

No doubt it can be doctored up to make it palatable. My method is to chop the meat coarsely and add BBQ sauce to reheat. I don't waste the meat but no matter what you do it is not as good as when it first comes from the smoker. When I smoke a deer leg or roast I just try to figure how much to do so that there are no leftovers.

bbqbull · 12-10-2008, 11:09 PM

Quote:

Originally Posted by cheez59

No doubt it can be doctored up to make it palatable. My method is to chop the meat coarsely and add BBQ sauce to reheat. I don't waste the meat but no matter what you do it is not as good as when it first comes from the smoker. When I smoke a deer leg or roast I just try to figure how much to do so that there are no leftovers.

Long story short, a friend of mine is an excellent archer and kills a couple monster bucks a year if lucky.

He was throwing out neck roast.
His dad was talking to me about that and I said bullchit give them to me.
I put them into the crockpot w/sliced onions and some basic spices.
Cook overnite, let cool.
Remove the bones, shred the meat and add a half bottle of KC Masterpiece, cook on low for the several hours.
My family went bonkers over the sauced venison for supper.
Leftovers went the next nite for sandwiches.

cheez59 · 12-10-2008, 11:29 PM

OK neck rroast is a whole different critter. Best part of the deer to smoke bar none.
I processed deer for about 35 years. Gave it up two years ago (long story) I am also a hunter and living in Georgia we are allowed to kill 12 deer a year. Needless to say we eat a lot of venison. When my father was alive he would just about fight you over a neck roast. I think the main reason the neck is so good is that it is about the only part of the deer that has no silver skin.

frognot · 12-11-2008, 05:47 AM

Wish i'd read these comments about neck roast this time last week. Good info here.

12-10-2008, 10:35 AM	#1
Smoky River BBQ On the road to being a farker Join Date: 06-10-08 Location: Spiceland, Indiana	Deer Prepping Just a quick question...although I am pretty sure what the answer will be Does anyone know of an easy or quick way to remove the silverskin from deer meat? The only way I have found is very carefully cutting it off. It doesn't want to peel very easy, i.e. spareribs, but some progress can be made that way. Just curious to see if there were any "tricks of the trade" out there. Thanks! __________________ Roger - Weber Smoky Mountain, Pro Q, Brinkman offset, Homemade Hog Cooker

12-10-2008, 10:47 AM	#3
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Boil it off! __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

12-10-2008, 10:54 AM	#4
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	Most of the rib meat on deer is silver skin. The only way to get it off good is to cut it off. Make sure you get any and all fat off too. That stuff is nasty tasting. That said you probably won't have much meat left when you are done LOL. If it is a really big deer I usually bone the ribs out and grind it. On small deer I feed the ribs to the dogs. Not really worth fooling with to me. __________________ Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50

12-10-2008, 10:54 AM	#5
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston	I don't think there is an easy way. Slice that BS steak open put some jap in it wrap with beacon put it on the grill, when the beacon is done the meat is perfect. __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team Elks Lodge 126

12-10-2008, 11:40 AM	#6
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	Only thing I could add is it should be as cold/ close to forzen ,,,, helps alot.... but like said before there's not much on the ribs __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

12-10-2008, 10:40 AM	#2
mick Knows what a fatty is. Join Date: 07-21-08 Location: San Diego CA	On the loin I leave it on. I usually bone out the meat and cut the steaks thick. Then I butterfly each steak right down to that thick tough skin. Its tough enough to hold the butterflied steaks together while grilling. mick

12-10-2008, 10:51 PM	#11
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Not enough meat on deer ribs for me to keep them. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

12-10-2008, 11:29 PM	#14
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	OK neck rroast is a whole different critter. Best part of the deer to smoke bar none. I processed deer for about 35 years. Gave it up two years ago (long story) I am also a hunter and living in Georgia we are allowed to kill 12 deer a year. Needless to say we eat a lot of venison. When my father was alive he would just about fight you over a neck roast. I think the main reason the neck is so good is that it is about the only part of the deer that has no silver skin. __________________ Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50

12-11-2008, 05:47 AM	#15
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Wish i'd read these comments about neck roast this time last week. Good info here. __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

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