Rant: A 20-minute pork shoulder trim turned into a 2-hour fight with silver skin

I had a 12-pound pork shoulder come in yesterday that looked fine at first. Started trimming the silver skin off the fat cap, but it was fused to the muscle in a weird way I hadn't seen before. I kept going slow with my 6-inch boning knife, trying not to waste meat, and what should have been a quick job took me over two hours. Has anyone else run into pork with silver skin that just won't let go without a fight?

2 comments

2 Comments

angelar575d ago

Ugh, how frustrating was that?

zara_kelly274d ago

Wait, TWO HOURS on one shoulder? That sounds like a total nightmare. What kind of weird butchering left the silver skin fused like that?