June 27, 2017

Buying, Grinding and Storing Ground Pork Meat

Buying, Grinding and Storing Ground Pork Meat: easy process to always have ground pork at home whenever you crave fresh meatballs that can be done in no time.

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Buying, Grinding and Storing Ground Pork Meat: easy process to always have ground pork at home whenever you crave fresh meatballs that can be done in no time. | olgainthekitchen.com

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Let me start by saying that I have never purchased ground meat from the store, whether it’s pork, beef or chicken. Many people think why go through all that trouble when you can buy ready ground pork. Here’s why: when I work with meats, I like to know how clean of meat I’m eating, making sure there are no blood vessels or any unnecessary little things were included in my ground meat. I am very picky when it comes to meat! 😀 

Also, when you prepare it yourself, you’ve got the solid meat and a bit of fat, which makes cooking flavorful and not dry. The best way to satisfy my expectations is to buy meat myself, grind and store by freezing.

Why I Make Homemade Ground Pork:

Here’s what I do…every time or whenever I need ground pork, I look for a sale on natural pork; it must be natural and not regular (taste is different). I purchase 5-10 packs and each pack is about 3-5 lbs. I prepare it, grind it, set aside good amount of ground pork to cook meatballs in the oven same day and freeze them to enjoy later, weigh out remaining ground pork to my desired amount (depends on the recipes I usually make), place in ziploc bags, flatten a bit and freeze.

Every time I need ground pork, I take it out into the sink before bed and use it in the morning, just don’t let it sit for whole day in the sink – refrigerate once thawed if you cannot use it ‘now’. My husband prefers fried/fresh meatballs over frozen, so a lot of times we thaw a bag of ground meat, mix in required ingredients and fry on a skillet. Sounds like dinner 😀 , but for us it can be breakfast, lunch or dinner! When you have meatballs at home, fresh or frozen, you always have something to eat!

You can do the same process for beef and chicken. You’re going to need a Meat Grinder. (I’ve been using this grinder since 2013; my mom and sisters have the exact same one. Wouldn’t recommend it unless I really loved it 🙂 ).

Ground Pork Ingredients:

  • natural pork meat
  • cold water

How to Make Homemade Ground Pork:

1. Cut pork meat into 1.5-2” pieces, disposing any blood vessels or little unnecessary things and place pieces into large sieve. Rinse meat pieces in cold water, stir meat with your hands to wash off any blood etc. Leave in sink for any excess water to come out from sieve for 5-10 minutes until you’re ready for the next batch. Line paper towel with a cloth towel or cutting board. Transfer washed meat onto the paper towel, and with a second piece of paper towel, pat dry any excess water.

2. Grind meat pieces, and weigh out ground meat into plastic freezer bags. (For example, I do 2.5 lb for oven meatballs, 1.5 lb for fried meatballs, 8 oz for meatball soup, etc. )

Freezing Ground Pork:

3. Press bagged ground meat down to about 1” thick so it thaws faster when you need it. Refrigerate any ground meat you’re going to use same or next day and freeze the rest. (Don’t keep meat for days in refrigerator as it will become green and “aromatic”). Hope you’ll like this process of having ground pork meat in your freezer all the time as much as we do!!

If you make this recipe, tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen or by clicking on social icons on top of this page.

Buying, Grinding and Storing Ground Pork Meat

5 from 3 votes
Buying, Grinding and Storing Ground Pork Meat: easy process to always have ground pork at home whenever you crave fresh meatballs that can be done in no time.

Ingredients

  • natural pork meat
  • cold water

Instructions

  1. Cut pork meat into 1.5-2” pieces, disposing any blood vessels or little unnecessary things and place pieces into large sieve. Rinse meat pieces in cold water, stir meat with your hands to wash off any blood etc. Leave in sink for any excess water to come out from sieve for 5-10 minutes until you’re ready for the next batch. Line paper towel with a cloth towel or cutting board. Transfer washed meat onto the paper towel, and with a second piece of paper towel, pat dry any excess water.
  2. Grind meat pieces, and weigh out ground meat into plastic freezer bags. (For example, I do 2.5 lb for oven meatballs, 1.5 lb for fried meatballs, 8 oz for meatball soup, etc. )
  3. Press bagged ground meat down to about 1” thick so it thaws faster when you need it. Refrigerate any ground meat you’re going to use same or next day and freeze the rest. (Don’t keep meat for days in refrigerator as it will become green and "aromatic"). Hope you’ll like this process of having ground pork meat in your freezer all the time as much as we do!!

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Comments

    • Olga in the Kitchen

      Hi! I usually use the pork shoulder. From experience, it has the best results when you cook anything from ground meat, but in general, when you choose meat to grind – you always want it with some fat in it, not just plain meat. The fatty white parts is what makes meatballs or any savory dish tender and juicy. If you choose all meat and barely any fat in it, meatballs (for example) will turn out dry and not as tender.

  • Seth

    What cut of pork do you recommend for grinding? I see in the photo above you’re using Boston butts– is that the optimal choice?

    • Olga in the Kitchen

      Hi Seth! I usually use the pork shoulder. From experience, it has the best results when you cook anything from ground meat, but in general, when you choose meat to grind – you always want it with some fat in it, not just plain meat. The fatty white parts is what makes meatballs or any savory dishe tender and juicy. If you choose all meat and barely any fat in it, meatballs (for example) will turn out dry and not as tender.

  • Kim

    Thank you for the visuals and useful information. As I’m having a hard time finding ground pork at this time, this is especially helpful! Can I assume if it doesn’t say enhanced that the pork is natural or is it regular? While I can find pork shoulder in my local grocery store, it doesn’t say natural or regular.

    • Olga in the Kitchen

      Hi Kim, it doesn’t matter – all depends on your preference or at this time, whatever available on hand. This exact same process I use for chicken and beef as well.

  • Galya

    Thank you for the tips. This is so useful. I make meatballs a lot and with your method it works out just perfect.

    • Olga in the Kitchen

      Thank you Galya! I’m so happy this post turned out to be very useful for you 🙂

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