It’s easy to make your own ground pork, so you can always have it on hand for when you want fresh meatballs. This short guide will show you how to buy, grind, and store ground pork meat at home so that you can use it in many recipes.
In the past, I have never bought ground meat from the store, whether it was pork, beef, or chicken. Many people think why go through all that trouble when you can buy ready ground pork. The reason is that when I work with meat, I like to know how clean the meat I’m eating is. I make sure that my ground meat doesn’t have any blood vessels or other things that aren’t needed. I am very picky when it comes to meat! .
When you cook it yourself, you get the solid meat and a little fat, which makes the food tasty and not dry. The best way to satisfy my expectations is to buy meat myself, grind and store by freezing. You can even use this ground pork to make homemade sausages.
The Best Cut of Pork for Making Ground Pork at Home
Ground pork is a versatile and delicious ingredient that can be used in many recipes like sausages, tacos, pasta sauce, meatballs and more But when making ground pork yourself at home, it’s important to choose the right cut of pork to get the best flavor and texture.
After thorough research, it’s clear that the pork shoulder, also known as Boston butt, is the best cut of pork for grinding at home. Here’s a comprehensive look at why the shoulder is ideal for ground pork, the fat content and qualities of different cuts, and how to grind pork shoulder for perfect homemade sausage or burgers
Why Use Pork Shoulder for Ground Pork?
Pork shoulder, also referred to as Boston butt, is the top portion of the front leg from the shoulder through the neck. It contains parts of the neck, shoulder blade, upper arm, and collar.
This cut has the ideal ratio of meat to fat, around 20-30% fat content. It has marbling and fat distributed throughout the muscles which gives great moistness and binding when ground. The fat also provides pork’s signature juiciness and flavor.
In addition to the excellent fat content, pork shoulder offers these advantages:
- Mild, well-balanced flavor perfect for seasoning
- Good supply of collagen for binding
- Large size provides plenty of meat
- Affordable compared to loin or tenderloin
- Common cut easy to find
For these reasons, pork shoulder is widely regarded as the best option for homemade ground pork. It’s the choice of butchers and sausage makers alike. The optimal fat ratio makes it perfect for burgers or Italian sausage.
Understanding Fat Content in Pork Cuts
When choosing pork for grinding, it helps to understand the characteristics of the major cuts:
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Loin – Very lean, only 5-10% fat. Flavorful for chops but too lean alone for ground pork.
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Tenderloin – Extremely lean with just 2-3% fat. Will make dry, dense ground pork without added fat.
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Side/Belly – Very high fat content, 30% or more. Makes juicy but greasy sausage. Better mixed with shoulder.
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Leg – Around 20% fat, but may have less marbling than shoulder. Contains sirloin and ham.
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Shoulder – Ideal 20-30% fat content. Intramuscular marbling provides moisture and flavor.
For the best texture and moisture, ground pork should contain about 20% fat. Cutting up lean tenderloin or chop meat will produce dry, crumbly results. The shoulder hits the fat sweet spot.
Grinding Pork Shoulder Step-By-Step
Follow these easy steps for delicious homemade ground pork from pork shoulder:
Ingredients:
- 3-5 lbs pork shoulder
- Optional: Extra fat like pork belly
Instructions:
- Cut pork into 1-2 inch cubes. Trim excess fat, glands, sinew.
- Rinse pork cubes and pat extremely dry with paper towels.
- Place half of pork cubes into grinder. Grind with medium disk.
- Repeat grinding remaining cubes.
- Mix ground pork and form into patties, sausage etc.
- Refrigerate 1-2 days or freeze up to 4 months.
Be sure pork is very cold for easiest grinding. A meat grinder or food processor will produce the best homemade sausage texture.
The proper fat content is already built into the shoulder so it can be used alone. For extra richness, add some diced pork belly. Experiment with different lean-to-fat ratios.
How to Adapt Grinding Method for Different Recipes
You may want to tweak your grinding method depending on the recipe:
- Italian sausage – Use 80/20 shoulder mix.
- Burgers – Also 80/20 ratio with shoulder.
- Lean sausage – Combine with tenderloin.
- Maximum fat – Add more belly or fatback.
- Leanest – Use only tenderloin.
Keep notes on the blend, fat percentage, and grind size you like for different dishes. Customize to your taste and dietary needs.
Why Make Your Own Sausage and Ground Pork?
Grinding your own pork shoulder offers many rewards:
- Quality control – Start with fresh, high-standard meat.
- Custom textures – Coarse grind for burgers, fine for sausage.
- Save money – Buying whole cuts is cheaper than packaged ground pork.
- Versatility – Use for many recipes like meatballs, pasta sauce, etc.
- Enjoyment – Fun to create your own signature blends.
With some simple equipment and a good cut like pork shoulder, you can make customized ground pork that surpasses any store-bought package.
Frequently Asked Questions
- What’s the minimum fat percentage needed in ground pork?
Around 20% fat is ideal for good moisture and binding ability.
- Is it okay to use a food processor instead of a meat grinder?
Yes, a food processor will work. Pulse carefully to get the texture you want.
- Can I make sausage without a stuffer, just form into patties?
Absolutely, homemade bulk sausage patties are delicious. A stuffer just shapes them.
- What are some alternatives if I don’t have pork shoulder?
Fresh ham or picnic shoulder work well too. Can also use shank, ribs, or belly.
- How do I know if my ground pork has gone bad?
It may smell sour or funky, and be sticky or slimy in texture. When in doubt, throw it out.
The Verdict on the Best Pork for Ground Pork
When making your own tasty sausage, burgers, or other items with ground pork, the pork shoulder is hands-down the best cut to use. It naturally contains the ideal amount of fat needed to produce moist, succulent ground pork. The shoulder also has great mild flavor to pick up any seasoning or herb blend. It’s affordable, readily available, and easy to grind at home with basic equipment. Experiment with different lean-to-fat ratios to craft your signature pork grinds.
How Do You Grind Pork at Home?
1. Cut pork meat into 1. 5-2” pieces, disposing any blood vessels or little unnecessary things and place pieces into large sieve. Optional, but I like to rinse meat pieces in cold water to wash off any blood etc. Put in sink for 5 to 10 minutes to let any extra water drain out of the sieve. Do this again when you’re ready for the next batch. Line paper towel with a cloth towel or cutting board. Place the cleaned meat on the paper towel. Use a second paper towel to pat off any extra water.
2. Grind cut 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. (Avoid storing ground pork meat in the refrigerator for more than 2 days).
It might not be cheaper to grind your own meat, but the taste is better and you have more control over the size and quality of the grind.
Our meat grinder is not only used to grind meat, but we also use to make cookies and use for other needs. Maverick meat grinder comes with several attachments that are very handy. It is definitely worth it getting a meat grinder, in my opinion.
We recommend checking the manufacturer’s care instructions. When in doubt, hand wash with hot soapy water.
Why I Make Homemade Ground Pork:
When I need ground pork, I always look for a sale on natural pork. It has to be natural pork, not regular pork, because the taste is different. I purchase 5-10 packs and each pack is about 3-5 lbs. I prepare it, grind it, and set aside a good amount of ground pork to make meatballs the same day and freeze them to enjoy later. I then weigh out the rest of the ground pork to the amount I need (depending on the recipes I usually make), put it in ziploc bags, flatten it out a bit, and freeze it.
If I need ground pork, I put it in the sink before bed and use it in the morning. Just don’t leave it there all day; if you can’t use it “now,” put it back in the fridge after it thaws. My husband likes fresh or fried meatballs better than frozen ones, so we often let a bag of ground meat thaw, mix in the other ingredients, and fry them in a skillet. It sounds like dinner, but for us, it can be breakfast, lunch, or dinner! If you have fresh or frozen meatballs at home, you’ll always have something to eat!
You can follow the same process to make ground beef and ground chicken. You’re going to need an electric meat grinder. (I’ve been using this pork grinder since 2013; my mom and sisters have the exact same one. Wouldn’t recommend it unless I really loved it ).
- natural pork meat
- cold water
Easy Ground Pork Recipe that my Kids and Husband Loves | One Pot Cooking | Last Minute Meals
FAQ
What cut of pork to use for ground pork?
What part of the pig makes the best ground pork?
Can I use pork tenderloin for ground pork?
What is a good cut of ground pork?
One of the most popular cuts is the shoulder or butt, which has a good balance of fat and meat for optimal flavor and texture. This cut is commonly used in an 80/20 blend for ground pork. Another great option is the belly or bacon, which is known for its fatty content that adds juiciness and flavor to your ground pork.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
What type of meat is best for ground pork?
My go to type of meat for ground pork is pork butt or pork shoulder. Feel free to experiment with different blends of meat cuts. The fat content on both of these is typically adequate to give you a good amount of fat for a proper fat to lean ratio. I personally like the fat to lean ratio of my ground pork to be at least 20%.
How do I choose the best pork cut?
Choose cuts that are at least 1-inch thick so they stay juicy. Buy this large pork cut—which comes from the back of the pig—without bones, which makes it easier to slice. Pork loin has a dense texture and a robust flavor, with a large cap of fat from the back.