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Spent 6 hours fighting a hamstring tendon today on a pork shoulder
I kept hitting this tough silver skin right near the blade bone that just would not come clean no matter how I angled my knife. Anyone else have a trick for getting that stubborn layer off without wasting too much meat?
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the_tara2d agoTop Commenter
That silver skin by the blade bone is the worst... I've wasted so much meat trying to dig it out. Try going in from the side with a boning knife at a flatter angle instead of straight down. It saves the good stuff and peels off cleaner that way.
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troy8322d ago
Read once that freezing the shoulder first makes that silver skin peel way easier.
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nancy_ross2d ago
Yo, wait really? I always thought going straight in was the only way to get it off clean so I'd just accept the loss. But now that you mention it @the_tara, the flat angle thing makes total sense, I can see how that would save way more of the actual meat. Gonna try that next time I'm trimming a shoulder, thanks for the tip!
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