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

post #1 of 9
Thread Starter 
Also, what do you guys do with the skin from the leg? Any nose-to-tail approach to cook the skin?
post #2 of 9
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.
post #3 of 9
Thread Starter 
Thank you!

Pork rind...got it...didn't know what to search for. Turns out it's a classic treat. Can't wait.
post #4 of 9
Quote:
Originally Posted by atomicsmoke View Post

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

 



http://www.smokingmeatforums.com/t/137821/pork-cracklin-may-not-make-it-to-pork-rinds
post #5 of 9
Thread Starter 
Thank you boykjo.

One more thing: can I use the fat on the leg instead some of the backfat the sausage recipe calls for?
post #6 of 9
Quote:
Originally Posted by atomicsmoke View Post


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

Yep
post #7 of 9
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)
post #8 of 9
Thread Starter 
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
http://www.smokingmeatforums.com/t/175965/cold-smoking-season-2014-2015-pork-sausage#post_1295644
post #9 of 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".

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