Easiest way to get sinue off deer meat?

I usually just cut it off but that takes a long time. Just wondering if there was a quicker way to clean the slimy stuff so I can get to grinding quicker. All ideas appreciated.

I think its called silk skin. It's a tough job. Half frozen worked best for me. Same with grinding.

On pieces like backstraps that I cur into 6 inch blocks and boned out separated ham muscles I leave it on until I take it from the freezer then pull it off with the pliers I use that ate made for skinning fish. Leaving it on helps protect the meat while in the freezer also.

It will peel off better one direction than the other.

With a knife.

Way back when I finally arrived at using a fillet knife.

Later, as I grew in knowledge and experience I took the deer to a processor.

At the end of my life when I achieved spiritual enlightenment I ate ribeyes and donated the venison to the hungry,

Learn from my mistakes crank bait and eat beef.

Except for chili.

As long as it is made with Wick Fowlers 2 alarm chili we can be friends.

Id take venison over beef the majority of the time.

You my friend are in denial. 1.5 inch ribeye over charcoal fire cooked to a perfect medium rare, seasoned and rested, man, I've never tasted venison that even comes close.

I use a rapala filet knife and it works extremely well.

Scotch Brite pads. Cheap and disposable.

Plain charcoal You need to at least have some mesquite wood on there for great flavor I do mine half Mes. 1/2 charcoal
At camp over an open fire, all mesquite!

I like your style.

Learn to clean catfish the "cut and flip" style with a fillet knife and it turns into a piece of cake, very similar. A very sharp knife makes it even easier.

I prefer to trim chilled meat and grind partially frozen.

I've never had venison links that compared to the ready to eat store bought links.

Have to argue with you on that one Bill.

I've found the easiest way yet to get the sinew off my deer meat. I hand it to my wife along with a filet knife and it comes back nicely done!

Thanks for the replys. I guess I will stick with the knife.

LOL yeah I tried that, gave her a piece and a few minutes later after I had trimmed and bagged the rest of the quarter I took it back and trimmed it as well.

good sharp knife is the best I have found.

Leave it on, partially freeze the meat, and get a better grinder.