Anyone do this? I was trimming up a lot of whitetail meat to make jerky this week to take with us to CO next week (for the roadtrip), and it dawned on me that I was cutting off a lot of fat and silverskin, which has to amount to a fair amount of weight on a deboned elk? Anyone take time to meticulously clean meat while in the field? Or just focus on removing large pieces of fat? Example, the silver skin on backstraps. I bet that is not insignificant weight on an elk?