Removing silver skin

[jsaniga]

What is the best way/technique to remove silver skin? I see the pro videos that make it look like it will just peel off like butter with the knife they are using. That has never been my experience.

[fzxdoc]

Grabbing the released-with-a-knife end of a piece of silverskin with a dry paper towel before giving it a tug works well for me. This works best on ribs; works OK with pork tenderloin, but I have to use a knife to release the other end when I get there. For beef, I just slice the silverskin off. With chicken, the paper towel grab sometimes works to pull a tendon out of chicken tenderloins or B/S thighs, but not all the time.

Kathryn

[jsaniga]

Guess I need to work on my technique. The paper towel is a good idea...I keep loosing grip of it.

[STEbbq]

Yeah, the paper towel and butter knife trick works about 50% of time for me. I can get usually 70% of the membrane off my ribs so I call it good enough.

[ItsAllGoneToTheDogs]

on beef and pork (non ribs) I just use my boning knife, I don't waste too much meat

On ribs, butter knife in the center and then just force my hand in and work side to side until one side comes off then twirl it all around my hand and hope it doesnt slip through before I can pull the other side off. Paper towel method works great usually but I don't mind getting messy and stubbornly doing things the hard way

[Old Glory]

It's like pulling the string on a bag of charcoal. 90% of the time it does not pull clean.

[ofelles]

I have yet to figure out the string on the charcoal bag. It's an intelligence test, I know it is!

[Donw]

I can’t count how many bags of charcoal I have opened but I can count on one hand how many times pulling the string or the newer strip method worked correctly. The bag I opened this week did and it made me surprisingly happy.

[au4stree]

You sir, have won the internet, best analogy I’ve heard on either. Like George Costanza, you should see yourself out and leave on a high note! 😂😂

[LA Pork Butt]

Boneless skinless chicken thighs seem to have one, too, but I usually ignore it because of the difficulty, or should I say impossibility of removing it. Any ideas on that one?

[Jerod Broussard]

Never removed. Cooked hot enough it drifts off to dream of being used in a BGE cook-off.

[texastweeter]

What cut of meat are we talking about?

[Jerod Broussard]

Any cut, not sure about wombat.

[texastweeter]

I suspect wombat is close to badger. Jerod Broussard

[Jerod Broussard]

I use a LEM Silver Skin Knife kit for deer backstrap.

[Michael_in_TX]

While a chef's or santoku knife can do pretty much everything, this is one case in which I have found the thin, curved blade of a boning knife to be ideal and really helps.

Amazon has a Dexter-Russel 5" Boning Knife for $12. That is what I use. Makes taking the silverskin off of a pork tenderloin a breeze.

[captainlee]

Sharp boning knife.