Rind on mini joints prepared from a boneless leg and chump of pork without the topside.
1
Remove the thin muscle situated on top of the hip bone.
2
Remove the lumbar vertebrae, hip and tail bones.
3
Peel back the layer of rind and fat from the topside.
4
Remove the topside by following the natural seams.
5
Remove the shank.
6
Shank – hindquarter.
7
Remove the femur.
8
Remove the patella.
9
Trim and remove …
10
… excess gristle and fat.
11
Follow the silverside gristle and …
12
… separate the silverside, salmon cut and heel muscle …
13
...from the rump and thick flank.
14
Remove excess fat, gristle and rind from …
15
… both muscle blocks.
16
Cut both muscles blocks......
17
…..lengthways into two.
18
Secure with roasting bands at regular intervals.
19
Cut into required size mini joints.
20
Mini Leg Joint with Crackling – boneless.
21
Mini Leg Joint with Crackling – boneless.
