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Tri tip silver skin

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    Tri tip silver skin

    Gonna do my first tri tip from Creekstone tomorrow. The silver skin completely covers one side. It was partially on the other side. I removed that partial. It does not pull off like pork ribs and my knife skills suck.

    So is it okay to leave it on? Is there a trick to removing it without sacrificing too much meat? The Costco ones never have any silver skin.

    #2
    It won’t pull off. You slide a sharp knife under it, angle the blade up toward the silver skin as you slice to minimize meat loss. I don’t think it’s a big deal to remove it all. I’ve never gotten it all off my tri tip or brisket and I’ve never even noticed it on the finished product.

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      #3
      Some like to lay the meat silver skin down, then do as mentioned above, only inverted. Silver skin is my biggest gripe on deer backstrap.

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