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I have a pig leg, now what?!

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    #1

    I have a pig leg, now what?!

    We were given almost a 1/2 a pig worth of meat for payment for something my husband helped out with for a friend. Anyway, he sent us a whole pig leg (minus the foot!) and I am guessing it is so I can make a ham with it. But what do I do? I have no clue where to even start with this. I placed it in the freezer so I had time to research and come up with a plan.

    So what should I do with this? Thoughts?
    Tags: None
    #2
    Do you have a dog?
    • Likes 2

    Comment

    • tamidw
      #2.1
      tamidw commented
      March 23, 2021, 05:25 PM
      Editing a comment
      I do have two dogs. But I'm not going to give them all that meat! 😃
      • 1 like
    • bbqLuv
      #2.2
      bbqLuv commented
      March 24, 2021, 11:54 AM
      Editing a comment
      Do Have a Dog? I busted out laughing. LOL. Priceless.
      Now that pairs will with PBR.
    #3
    First I would find a butcher that will break it down for you. Ham, shanks, etc.
    • Likes 1

    Comment

    • tamidw
      #3.1
      tamidw commented
      March 23, 2021, 06:03 PM
      Editing a comment
      This might be my best option as I think I also need to pull up a map of a pig and determine all the parts of meat I have on the leg. Good idea!
    #4
    For at least part of it

    SCHWEINSHAXE


    Schweinshaxe - Pork "Knuckle" - Pitmaster Club
    https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/469300-schweinshaxe-pork-knuckle#post469300
    29426017_10214656549117661_464130863436817873_n.jpg Blonder salt brine for a couple hours. Rinse Bag. Soak 165x24F Shock Chill Separate gelatinized purge and creamy lard. Score skin
    Last edited by Polarbear777; March 23, 2021, 05:28 PM.
    • Likes 1

    Comment

    • tamidw
      #4.1
      tamidw commented
      March 23, 2021, 06:03 PM
      Editing a comment
      That looks really good!
    • JCGrill
      #4.2
      JCGrill commented
      March 23, 2021, 06:08 PM
      Editing a comment
      Mmmm schweinehaxe....
    • bbqLuv
      #4.3
      bbqLuv commented
      March 24, 2021, 11:57 AM
      Editing a comment
      Schweinshaxe (as it's called in southern Germany) is a roasted ham hock or pork knuckle and usually served with sauerkraut Eisbein (as it's called in northern Germany) is usually boiled and served with sauerkraut and pureed yellow peas

      I learned something new.
    #5
    Maloney and Porcelli in Midtown Manhattan serves a deep fried pork shank that is to die for. Just saying.
    • Likes 1

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      #6
      First thing that came to mind:

      Pork knuckle with dark beer (vepřové koleno) | RedNumberONE
      https://www.rednumberone.com/pork-knuckle-recipe/
      {:en}Pork knuckle marinated in a dark beer is one of the famous dishes of the Czech cuisine. It's delicious, beautiful, flavored and hearty meal will delight all who'll gather for a dinner.


      There may be better recipes for this out there but I loved it when I had it in the Czech Republic.
      Last edited by IFindZeroBadCooks; March 23, 2021, 05:56 PM.

      Comment

      • tamidw
        #6.1
        tamidw commented
        March 23, 2021, 06:04 PM
        Editing a comment
        That sounds awesome! I'll have to look into it too.
      #7
      Is it a front leg? If so I have made Ecuadorian Roasted Pork Leg which turned out very good.
      http://laylita.com/recipes/2008/01/0...sted-pork-leg/

      Comment

      • latenight71
        #7.1
        latenight71 commented
        March 23, 2021, 06:30 PM
        Editing a comment
        i was going to ask if it was a right or a left leg and if the same theory applies from brisket?
        • 1 like
      #8
      Definitely ham for part, I think. Not hard to do it if you have a big enough fridge and a large container or zip bag. You need curing salt though.
      • Likes 1

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        #9
        I've gotten hogs before. I've used a sharp knife and de-boned the whole ham leg and then slice it into several sections. I will smoke a decent sized chunk of it and it tastes alot like Boston butt. I will also slice the middle section into ham steaks. Remember unless you salt cure it, the meat will not be salty at all. I really like green ham though.
        • Likes 1

        Comment

          #10
          Country Ham:
          How to Cure a Country Ham
          https://www.youtube.com/watch?v=qcwu6K4crHc&t=8s
          With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Dr. Gregg Rentfrow. a certified meat scientist will show yo...

          • Likes 1

          Comment

            #11
            This is twice I’ve come to this post & miss read it. Life gets tough when you have to stop & think once in awhile. My first response is "aye matey..........."
            • Likes 5

            Comment

            • tamidw
              #11.1
              tamidw commented
              March 24, 2021, 09:21 AM
              Editing a comment
              Haha! Glad I can keep you on your toes thinking! 😁 Looking back at the title I guess I could have worded it differently but then there wouldn't be any fun in it.
              • 2 likes
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