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Thread: utilizing pork legs?

  1. #1
    Join Date
    Jan 2022
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    utilizing pork legs?

    Have a couple of legs ready to grind up
    missed ground hog day but still going ahead

    the intent is for adding to venison for sausage, but it looks like the result will be a lean or very-lean mince
    is more trim needed to make a good salami or dinner sausage?
    Glad to say I have hunted Northern BC

    Simon Fraser had pretty good judgement on what he found in BC

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  3. #2
    Join Date
    Sep 2006
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    Parksville
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    Re: utilizing pork legs?

    I usually add about 10% more fat if just using the legs. If I add beef and pork loin might go to 20% fat add

  4. #3
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    Re: utilizing pork legs?

    http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

  5. #4
    Join Date
    Jan 2022
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    Re: utilizing pork legs?

    today for the hog, the moose is still thawing
    Glad to say I have hunted Northern BC

    Simon Fraser had pretty good judgement on what he found in BC

  6. #5
    Join Date
    Jan 2022
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    1,902

    Re: utilizing pork legs?

    24.3 kg for 2 legs yielded 16.8 kg of ground plus some meaty soup bones and 1 kg of skin for scratchins

    price was $40.83 so $2.43 / kg for some primo ground pork
    Glad to say I have hunted Northern BC

    Simon Fraser had pretty good judgement on what he found in BC

  7. #6
    Join Date
    Oct 2006
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    I'll just keep being..
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    Re: utilizing pork legs?

    I go 50/50 for breakfeast sausage, tastes great!
    "Our arrows will block out the sun!" "Then we shall fight in the dark!" K.L. Government is not the solution to our problem, it is the problem. R.R. “One of the great mistakes is to judge policies and programs by their intentions rather than their results.” M.F. https://www.youtube.com/channel/UClJ...fYFveARiWyqjQA

  8. #7
    Join Date
    Jan 2022
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    1,902

    Re: utilizing pork legs?

    sounds familiar, I think breakfast sausage usually has more pork fat
    Using this ground instead of just fat will sure extend the volume. Keeping it all as loose ground for now, lots of recipes to experiment with before stuffing casings
    Salami is a different method, that'll take more work

    pork rind cracklins last night @ 550 f. smoked up the kitchen, need to try slower longer
    Glad to say I have hunted Northern BC

    Simon Fraser had pretty good judgement on what he found in BC

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