Ground pork is a versatile ingredient that can be used in many recipes like meatballs, sausages, burgers, and more When making ground pork yourself at home, it’s important to choose the right cut of pork to get the best texture and flavor. In this comprehensive guide, we’ll look at the different cuts of pork, their fat content, and why the shoulder is the best choice for grinding pork
Why Make Your Own Ground Pork?
There are several benefits to grinding your own pork at home:
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Quality and freshness – You can control the quality of the meat and ensure it’s fresh, not pre-ground meat that’s been sitting in a store.
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Customize texture and flavor – Grinding yourself allows you to experiment with different cuts, spices, herbs etc.
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Cost savings – Buying whole cuts on sale and grinding them yourself is cheaper than buying pre-ground meat.
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Versatility – Homemade ground pork can be used in many recipes like sausages, meatballs, burgers, tacos and more
Understanding Pork Cuts
To determine the best cut for grinding, it helps to understand the primal cuts of pork:
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Shoulder – Also called butt or Boston butt. It’s a blend of fat and muscle perfect for grinding.
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Loin – Runs from the shoulder to hip. Includes center-cut chops and tenderloin. Too lean for grinding.
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Side/Belly – Where bacon comes from. High in fat.
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Leg – Includes ham, sirloin etc. May not have enough fat for grinding.
Why the Shoulder Is the Best Cut for Ground Pork
The shoulder, also called Boston butt or pork butt, is the best cut for making ground pork. Here’s why:
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Fat ratio – It has the perfect blend of 20-30% fat to lean meat. Ideal for sausage making.
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Flavor – Well-balanced and flavorful when ground.
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Texture – Produces tender, moist ground pork.
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Versatile – Easily adapted to any ground pork recipe.
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Availability – It’s a common cut easy to find.
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Price – Affordable compared to premium cuts like loin or tenderloin.
Butchers choose pork shoulder for grinding because of its excellent fat-to-meat ratio. It’s commonly used for an 80/20 blend, ideal for sausages, burgers etc.
Other Good Cuts for Ground Pork
While the shoulder is the best cut for ground pork, here are some other good options:
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Picnic shoulder – Very similar to Boston butt. Also has great fat-to-meat ratio.
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Shank/brisket – Slightly higher fat content, good for a 75/25 blend.
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Pork belly – Very high in fat. Mix with shoulder for juicy sausages.
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Pork fatback – Pure fat cut. Add to lean meat for fat content.
Cuts with visible fat marbling are best for grinding. Avoid lean tenderloin or loin chops, they lack enough fat.
Why Fat Content Matters in Ground Pork
The fat in pork serves important purposes:
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Flavor – Fat carries flavor and makes ground pork taste delicious.
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Juiciness – Fat makes ground pork juices and moist when cooked.
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Texture – It gives a smooth, tender mouthfeel. Lean pork can be dry and grainy.
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Bind – Fat helps the ground pork stick together in sausages etc.
For best results, aim for 80/20 ratio of meat to fat when grinding pork. Add extra fat if needed.
How to Choose Pork for Grinding Based on Your Needs
Consider the recipe when choosing pork for grinding:
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Sausage or burgers – Use shoulder for 80/20 ratio.
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Leaner mix – Combine shoulder with loin or tenderloin.
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Maximum fat – Use pork belly or add extra fatback.
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Leanest – Choose tenderloin and trim fat.
Don’t be afraid to experiment with different cuts and fat ratios. Take notes to replicate your favorite grinds.
Step-by-Step Guide to Grinding Pork Shoulder
Follow these simple steps for delicious homemade ground pork:
Ingredients
- 3-5 lbs pork shoulder
- Optional: Additional fat like pork belly or fatback
Instructions
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Cut pork into 1-2 inch cubes.
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Trim any excess sinew, blood vessels or glands. Rinse if needed.
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Pat dry pork cubes thoroughly with paper towels.
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Place half of pork cubes in grinder. Grind pork using medium disk.
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Repeat with remaining pork cubes.
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Mix ground pork and form into patties or sausage.
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Cook as desired, or refrigerate for 1-2 days or freeze up to 3 months.
Grinding your own pork shoulder is easy and lets you control the texture. Enjoy your fresh homemade sausage!
Frequently Asked Questions About Grinding Pork
What’s the easiest cut of pork to grind at home?
The shoulder is the easiest because it has the right amount of fat built in. No need to add more or trim excess.
Can I use a food processor instead of a meat grinder?
Yes, but the texture may be more paste-like. Use short pulses, don’t overprocess.
What size grinder plate should I use?
For ground pork, a medium sized plate like 1/4 inch is ideal. For a coarser texture, try a 3/8 inch plate.
How can I add more fat to lean ground pork?
Mix in fatty cuts like pork belly, spare ribs, or fatback. Or save scraps from bacon or pork chops.
How long does ground pork last in the fridge or freezer?
1-2 days in the fridge, 3-4 months in the freezer. Freeze in portions to avoid waste.
The Takeaway on Pork for Ground Pork
The pork shoulder is the best cut to use when making ground pork. It has the ideal amount and distribution of fat to produce juicy, tender, and flavorful ground pork perfect for sausages, burgers, tacos, and more. While other cuts like shank or belly can be used, the shoulder is affordable, readily available, and easy to grind at home. With a few simple steps, you can have fresh, high-quality custom-ground pork ready to cook however you like it.