I recently purchased 7 lbs. of pork shoulder, only to get home and discover that my recipe called for ground pork. Not a problem, I thought, I will just… just… grind it! Yeah, that’s it! The only hiccup was I don’t own a meat grinder. So after lots of thinking, some talking, and a little bit of Googling, we turned our blender – yes, our blender – into a meat grinder.
Place a handful, or two, of meat into the blender and pulsed for 10-15 seconds. Stopping and scrapping down the sides as needed. Continue to pulse the meat in 10 second intervals or until your desired consistency is reached. Do not pulse it for more than 30 seconds total, as the meat will turn mushy.
Store in freezer or vacuum bags. Label each bag with the type of meat, amount of meat (1lb., etc) and the date ground. Freeze or use immediately.
*Note: We have read that a food processor might work in place of a blender.