Not long ago I returned from elk camp with two Orion coolers filled with some of the healthiest meat that hard work and sore feet can buy. Most hunters take their game to a processor but I’ve always done all my own cutting and wrapping. It’s a little more work but saves on cash and you know exactly how your wild game meat has been treated. I sometimes wonder if hunters get their own deer back from a processor…
This video will take you through the process of removing the sinew, aka silver skin, from an elk backstrap. Then we’ll butterfly some elk steaks for dinner wrap the rest in waxed butcher paper for going into the freezer. You’ll need a good sharp filet knife for removing the sinew.
Most folks will just discard the sinew but if you’re into bow building or other primitive things, hold onto it. In an upcoming Patreon video I’ll be taking this back sinew and putting it on the bow that killed this bull. So this elk will feed my family for this year and perhaps, through lending his strength to the bow, for many years to come. Check out the Patreon site if you want to keep tabs on that process.
Awesome work, thanks Clay. What would be great is to see how you break down the quarters too. I know everybody has their own method, but I’d like to see how you do it, especially with your quality videos. Thanks again.
Helpful tip for removing sinew,what is a good book or video about game processing from skinning to packaging,also thanks for the wrapping tips for butcher paper!
I’ve heard good things about Steve Rinella’s books on the topic but I’ve never looked through them.
I’ll try to get that done this year.