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Discussion in 'Sausage' started by atomicsmoke, Jan 8, 2015.
Also, what do you guys do with the skin from the leg? Any nose-to-tail approach to cook the skin?
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.
Pork rind...got it...didn't know what to search for. Turns out it's a classic treat. Can't wait.
Thank you boykjo.
One more thing: can I use the fat on the leg instead some of the backfat the sausage recipe calls for?
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)
I got a little over 50% meat off the legs (weight yield). I didn't go zealous on the bones, will brine them for smoking.
Here is the sausage thread
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".