Removing silver skin?

I am in the process of cutting up some deer meat my son gave me.
It is not going well. I will pressure canning the meat. Any way to get that silver skin off or does it matter?

 

No need if you’re canning it

 

I usually don't bother unless it is a really old deer.

 

Sharp knife and patience!

 

If you don’t prefer venison in raw form and are trying to make it more palatable then try to remove it- it ain’t gonna be beef

 

I have never canned venison but I like to remove it from my cuts. I use a thin knife, like a boning or fillet knife and patience.

 

I use my flexible ultra sharp filet knife .. just got in now from doing a whole deer.. you do enough of them you will figure out where they all our. Never canned before but I know when I do shanks in sou vide for the day it melts all down and it makes it all edible....when I filet it off do it just like a fish. And if you leave a little meat you can always use a stiff not so sharp knife and and just hold on a good angle and pull silver skin away and rest of meat will come off. That usually just goes into my grind bag.

 

My opinion is you'll never get it all. I only worry about it on the tenderloin (which is quite east to remove) and some of the large pieces on the hindquarter. But I have no experience canning, so can't say as to if it makes a big difference. I think I would try to get the big concentrations of it off if I could, like said above small sharp knife

 

Canned venison ends up being tender about like roast beef that’s been in the crockpot all day. Almost like fish. The silver skin might detract a little bit from the flavor, but it will all be tender

 

Aging the meat before processing helps a ton being able to remove that tissue.

 

Marshel54, what's your recipe for canning deer?

 

I got 4 quarts out of the meat I had.

Not much of a recipe.
Cut meat into 1" squares
Pack tightly in jars
1 bullion cube per quart
Fill jar about 3/4 full with water
Remove air
Put on lid
Process in a pressure canner 75 minutes for pints 90 minutes for quarts
10psi for 1000 ft or less
15 psi if over

You can add salt, onions , garlic if so desired.

 

Great video Casper

 

We canned tons of deer meat. As Kevin said, it’ll be tender when the canning process is finished.

 

Silver skin removal 18 or so minutes in.

 

Thanks for the recipe Marshel54. Does anyone know if you can use an instantpot to can meat?

We've only canned some peach preserves before, so have limited experience on water bath vs pressure canning.

 

Instant Pot to can no no and no. To be more correct no.

 

This puffhead been hangin for 22 days at 35* or under. Processing now.

After I cut the backbone the straps just peeled away from ribs. Granted there is waste from the outer layer drying but it is aged beautifully. Ill get a pic of the straps shortly.