I trimmed and trimmed. If I'd trimmed much more there wouldn't be any meat.
The fat is kind of layered with the meat around the ribs, very hard to trim off.
-Curt
On Thursday, December 12, 2019, 1:39:57 PM EST, Greg Fiorentino via
Mercedes <mercedes@okiebenz.com> wrote:
IME the way to avoid any nasty fat result is to trim well before cooking.
Also, hunting dangerous game with a single-shot muzzleloader is a no-go for me,
even WITH a backup weapon, (which may be illegal in some jurisdictions). I
think I would want a follow-up shot as quick as a pump or autoloader. Although
a heavy bullet from a .54 cal will no doubt drop a pig if well placed, I would
feel a lot safer with a stout solid out of a modern cartridge with the power of
a .308 or better.
Greg
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