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Removal of all "silver skin" is requisite IMHO...
I am now learning that the fat of venison does NOT help flavor as it does in beef or pork nor do the bones so I am going to trim all fat and de-bone from now on... I do not have a walk in cooler nor reliable cold weather so I put my game meat in a cooler and cover with ice draining the water daily and topping up with ice for 3 days to allow it bleed out as best as I can.
Brent
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