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Just realized trimming silver skin after a 20 min freezer stint saves me half the knife work on tenderloins
Tried it on 3 whole tenderloins this morning at the shop and the membrane peeled off in one piece instead of tearing. Anyone else park their loins in the freezer before cleaning or am I late to this?
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jana76912h ago
20 minutes is the sweet spot from what I've seen, but going 30 gets risky since the outer edge starts to freeze and then the silver skin sticks worse. The trick works because cold fat firms up and the membrane separates clean instead of smearing under your blade. Give it a shot on pork tenderloins too, it works the same way.
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