took a young buck. What is this clear gel/liquid surrounding meat?

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777funk

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There's a 1/8" thick clear (bubbles in some places) gel like layer/surround covering most of the outer meat on a small buck I killed. It's slimy, clear and with some bubbles almost like a hair gel (the bubbles, the look, and the feel). Much of this is under very thin easy to tear membrane that peels away like saran wrap (and is that clear). The gel has no strength but it's slimy and very hard to get off of the meat. It won't wash off. If I cut the outer layer of meat off, this does remove it but so far it's the only way I've found for removal.

Any idea what it is? The consistency is more gel like than say jello. Hair gel is the closest thing I can think of to describe it. The only other things I can think of to describe it would be snot or flem in consistency but this substance is almost perfectly clear. It's a little on the gross side but doesn't seem to have any smell and what I've cooked so far tastes good with little gamey flavor (I did cut off most of the slime layer).

I've never seen this before on a deer of the couple dozen I've cleaned or helped clean over the years. The deer was spine shot (brush deflected the bullet) if that gives any useful information. I'd say it was down a minute or two before I was able to finish the kill and was gutted within 30 minutes and quartered in 2 hours.
 
I know what you're talking about and have seen it most deer I've butchered. I have no clue what it is. I try to trim it off, like I do with fat and other connective tissue.

I guess I've never noticed that some have it and others don't seem to, but I don't recall it being on the one I took this year.
 
Can't say for sure exactly what it is but I know exactly what you're talking about. I found it all over some deer meat that a friend in the local sheriff's dept. game me. The meat was from a young deer that had been hit by a car. There was quite a bit of salvageable meat. I cleaned the gunk off and it made some of the best darn venison chili I've ever made!
 
So far this one's tasted great... I think due to the age. It was about 100lbs and just barely nubs (not poking through yet). But that clear slime is a little on the weird side. I wonder if it has to do with the age.
 
Boys that would be sliver skin other animals have it as well pork comes to mind anyways it is what holds the muscles together in an animal I've always been told its best to remove it as it adds no benefits in cooking and have heard that it is always real rubbery no matter how long you cook it so what I'd do is next time you go to make some lay the blade of your knife Parrel with the meat and make a shallow cut just under it you don't wanna cut away good meat now get you a little pocket where you can place your fingers in and tear it away cutting as needed
 
I'm familiar with silver skin and the gel we're talking about isn't it. Like 777 said, this is like hair gel. It's jelly. Hell, you could spread it on toast if you wanted to.
 
it's just a mucous (sp?) membrane over the muscle layer. Much like the membrane layer that inflames and causes pleurisy.
 
The stuff is called fascia and it's a type of connective tissue that is present throughout the body. It is most noticeable in the gut cavity since the organs readily shift away from the outer walls of the cavity. If you dissect muscle groups, it's in between the individual muscles but to a lesser extent.
 
hm61, I almost put in my original post that it was not silver skin (I'm familiar with that). All the deer I've worked with have had silver skin of course and that's an annoyance we all have to deal with in processing of course. But yes as JeffDilla mentioned, you could spread this on toast with a butter knife like jelly if you wanted to. Silver Skin is a meat grinder plugger. This isn't what I'm talking about here. This stuff's almost like the consistency of hide glue (when it's mixed and warm).

It doesn't seem like all deer have it (if they do I never noticed it - this one's covered in the stuff) and that's the part that's got me (why do some have it and some not).
 
I've found it only to be on young deer. The young 6 pt. I shot had it, but the older does I've taken haven't. I usually just scrape or cut it off depending on what I'm doing. I've left it on pieces of meat for jerky and it had on influence on the taste.

It is gross though.
 
It usually appears when you wash the carcass. It won't usually gel up until it gets a cold bath. It'll disappear once it dries out. You're description is spot on.
 
this fascia is a product of the muscle cells and is excreted to lubricate them in motion. it is a type of lipo-protein that is not of any great concern in terms of edibility.
 
you need that liquod, synovial fluid too. Its a lubricant that lets the muscles and tissues move around.

You know when your with your favorite lady and you get smacked on the head and are given some personal lubricant? it does the same thing.
 
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