"Trimming a cut of pork of any extra fat before roasting or grilling encourages even cooking. However, it's also essential to remove the sinewy membrane, known as the silver skin, running across the surface. The best way to do this? On one episode of "BBQ Brawl," chef Michael Symon reveals that he strips the silver skin from pork with ease by running the tip of a sharp knife under it while aiming it up and away from the meat."
"Symon removes the silver skin from pork by firstly inserting his knife under it - he aims for an area just a little bit away from the edge. Then, he cuts the membrane away, moving towards that nearest edge, making sure to angle his knife up. This action creates a tab that he can grasp with his fingers. Grabbing this flap, he repositions the sharp edge of the knife so that it's facing him"
Trim extra fat and remove the silver skin from pork before roasting or grilling to encourage even cooking and avoid chewy, tough connective tissue. Silver skin is a thin, translucent layer of elastin that does not break down like collagen and can block wet marinades and rubs from penetrating. To remove it, slip the tip of a sharp knife beneath the membrane, angle the blade upward away from the meat, and slice while creating a tab to grip and pull. For ribs, lift an edge, grasp the membrane with a paper towel for traction, and pull it back in one motion. Keep the fat cap intact when trimming.
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