utilizing pork legs?

[high horse Hal]

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?

[cdub]

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

[IronNoggin]

https://scontent.fyvr3-1.fna.fbcdn.net/v/t39.30808-6/328746466_932471731455059_381216750906114566_n.jpg ?stp=dst-jpg_p526x296&_nc_cat=102&ccb=1-7&_nc_sid=8bfeb9&_nc_ohc=IVCxtb_C26QAX-ZftKQ&_nc_ht=scontent.fyvr3-1.fna&oh=00_AfCS4R2hH-cbjloMaj5Ou0cC5NoW91JZVznToBTQB-pLWw&oe=63E581D9

[high horse Hal]

today for the hog, the moose is still thawing

[high horse Hal]

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

[ElectricDyck]

I go 50/50 for breakfeast sausage, tastes great!

[high horse Hal]

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