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Shanks?
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<blockquote data-quote="Trapper John" data-source="post: 2620666" data-attributes="member: 40"><p>Once the corning process is done and the meat is cooked most of the silverskin peels away like tape off a roll. At least it did with the two roasts I corned this past summer. The meat that clings to it easily shreds off with a fork or finger pressure. I boned mine out. I'm not sure if it really matters but I just don't like cooking with venison bones.</p><p></p><p>It freezes fine. I froze a chunk of corned venison roast for about 2 months and it was still great when thawed. I've never had any last longer than that but I don't see why it wouldn't be alright.</p></blockquote><p></p>
[QUOTE="Trapper John, post: 2620666, member: 40"] Once the corning process is done and the meat is cooked most of the silverskin peels away like tape off a roll. At least it did with the two roasts I corned this past summer. The meat that clings to it easily shreds off with a fork or finger pressure. I boned mine out. I'm not sure if it really matters but I just don't like cooking with venison bones. It freezes fine. I froze a chunk of corned venison roast for about 2 months and it was still great when thawed. I've never had any last longer than that but I don't see why it wouldn't be alright. [/QUOTE]
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