(Closed) Cooking Pork Loin Question (NWR)

posted 8 years ago in Cooking
Post # 3
1675 posts
Bumble bee
  • Wedding: October 2010

Silver skin is the very thin layer of white/silvery skin (fat?) that you find on pork, beef etc. If you leave it on it will cause the meat to be a little tough.

Basically, you can carefully slice underneath it to remove it, or slice (shallowly) through the middle of it and then peel it off. Here’s a tutorial: http://www.recipetips.com/glossary-term/t–38018/silverskin.asp

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