How much meat is on a 25lb pork leg (bone-in with skin)?

Discussion in 'Sausage' started by atomicsmoke, Jan 8, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Also, what do you guys do with the skin from the leg? Any nose-to-tail approach to cook the skin?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well if it's like most fatty cuts of pork figure probably close to 40% waste, maybe a bit more. There are quite a few threads on using the skin for making fried pork rinds, the search bar should get you some good results. You can also dry it for dog treats.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you!

    Pork rind...got it...didn't know what to search for. Turns out it's a classic treat. Can't wait.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you boykjo.

    One more thing: can I use the fat on the leg instead some of the backfat the sausage recipe calls for?
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep
     
  7. I've seen a number of sausage recipes that grind skin right into the sausage mix. I've also used the fatty skin from pork bellies and rendered it down into lard(but I still din't keep the skin after)
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Last edited: Jan 11, 2015
  9. Don't know the exact poundage, but it will fill a large aluminum pan.  See post & pic at the bottom of my thread "A new and total success".
     

Share This Page