Hi every one
This is a topic that seems to come up quite a bit
I do think it is important to remove the membrane. On some of our larger cooks it is a near imposibility, any where from 200 to 400 slabs for fund raisers usually.
When cooking for a smaller crowd I have foud that fish skinng pliers work really well.
Most of you know of these, they ar similar to regular pliers but hey don't have the nurls at the end they are flat and about an inch wide.
They are easier to keep cleand out and the wide area at the end lets you grab the membrane almost any where.
I have tried many different ways and this seems to work for me.
Give it a try.
I didn't resize the pic hope it is not to large