I'm processing my first cuts from our recent hog hunt, and all the hams and shoulders have a spongy, clear and extremely tough membrane on part of the meat. It almost has a bubbly appearance to it. This is on the outside of the cuts, i.e., the parts not facing the body cavity. I've been trimming it off, but it's slow going and hard as heck to get all of it, it's that tough to cut and it stick to muscle so it's slow going to not remove too much meat with it. Anyway, what is this part called, and is there an easier way to remove it? None of my commercial pork has had it, so I'm guessing it trimmed off in processing in the packing plant.