How to Make Ground Pork, No Pink Slime Included

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Ready-to-go five-pound packages of ground pork.
Over the past few weeks, I have been spending quite a bit of time on Palmetto Creek Farms, watching first the slaughter of a pig and then the butchering that follows. This farm is a small operation, catering solely to chefs in high-end restaurants. These chefs can order anything they like, from whole hogs to trotter; but after butchering, oftentimes whole cuts of meat are left.

What does the farm do with the leftovers? Some gets donated to local ministries and the like. However, much of the scraps are turned into high-quality ground pork or sausage. After the jump, you will get to see the process of making ground pork the right way. No nasty pink slime included.

The fat is stripped away from the skin and chopped. The leftover meat is removed from the bone and chopped as well.
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The general preference is a 20 percent ratio of fat to meat. To make sure the ratio is correct, a scale is used to determine the weight of each. The mixture is then combined by hand to evenly incorporate the fat.
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Next, the mixture is pushed through the grinder, which is set on coarse. This further ensures even distribution of meat and fat.
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With the grinder set on fine grind, the mixture is sent through one last time. Straight out of the grinder, it ends up in a plastic bag, in tube form.
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The tubes are sealed and ready for sale. Each is portioned into five pounds. It's a straightforward process that can be done by anyone owning a meat grinder. No ammonia or disgusting animal parts included. 


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