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.
natural pork meat
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.
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. )
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!!