Ground Meat Making Your Own
Elevate your cooking with the ultimate guide to making your own ground meat at home! This versatile, 20-minute recipe lets you customize everything from the type of meat—beef, pork, chicken, or turkey—to the level of fat for the perfect flavor and juiciness. Using simple ingredients like salt, pepper, and optional seasonings, you’ll achieve fresh, flavorful ground meat that far outshines store-bought options. Whether you’re using a food processor or meat grinder, freezing the meat beforehand ensures the ideal texture for burgers, meatballs, or any dish that calls for ground meat. Meal prep enthusiasts will love how easy it is to portion and freeze for later use. Crafting your own ground meat at home has never been this easy—or delicious!
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Ingredients
- 1 lb Meat of choice (beef, pork, chicken, or turkey)
- 0.25 lb Fat (optional, such as pork fat or beef suet, for lean cuts)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Garlic powder (optional)
Directions
Step 1
1. Choose your cut of meat. Popular choices include beef chuck, pork shoulder, chicken thighs, or turkey thighs. If using lean cuts, add 25% fat (such as pork fat or beef suet) for a juicier result.
Step 2
2. Rinse the meat under cold water and pat it dry thoroughly with paper towels. Remove any excess silver skin, sinew, or bone fragments using a sharp knife.
Step 3
3. Cut the meat (and fat, if using) into small chunks about 1-inch in size. This makes processing easier and ensures even grinding.
Step 4
4. Place the meat chunks on a parchment-lined baking tray and freeze for 20-30 minutes. The meat should be firm but not completely frozen. This step helps achieve a finer grind and prevents smearing during processing.
Step 5
5. If using a food processor, pulse the meat in small batches (about 1/3 of the total amount per batch). Pulse about 8-10 times, or until the meat is ground to your desired consistency. Do not over-process, as it may turn into a paste.
Step 6
6. If using a meat grinder, assemble the grinder with your desired plate (coarse or fine). Feed the meat chunks through the grinder gradually, ensuring the meat grinds evenly.
Step 7
7. Once all the meat is ground, transfer it to a large mixing bowl. Add the salt, black pepper, and any optional seasonings like garlic powder or paprika. Use clean hands to gently mix the seasonings into the meat. Do not overmix, as it can affect the texture of the ground meat.
Step 8
8. Use the ground meat immediately in your desired recipes, or portion it into freezer-safe bags, removing as much air as possible. Label with the date, and freeze for up to 3 months.
Step 9
9. Always cook ground meat to a safe minimum internal temperature: 160°F (71°C) for beef/pork or 165°F (74°C) for chicken/turkey, unless specified otherwise in a recipe. Enjoy!
Nutrition Facts
| Serving size | 574.7 grams (574.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2162 |
| Total Fat 181.50g | 233% |
| Saturated Fat 83.90g | 420% |
| Cholesterol 493mg | 164% |
| Sodium 2687mg | 117% |
| Total Carbohydrate 1.20g | 0% |
| Dietary Fiber 0.30g | 1% |
| Total Sugars 0.00g | |
| Protein 118.10g | 236% |
| Vitamin D 32IU | 159% |
| Calcium 90mg | 7% |
| Iron 12mg | 68% |
| Potassium 1464mg | 31% |
Source of Calories