Ground pork

Discussion in 'Pork' started by gregdad, Jun 23, 2014.

  1. So I got 3 pounds of ground pork, what do I do with it? I wanna smoke it somehow just not sure what to make. Any easy ideas?
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Sausage seasoned meat loaf!
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Make some Sausage. If you dont have a Stuffer, patties, meatballs or log shapes are fine. So is meatloaf as Noboundaries posted, although I prefer no more than 500g mini loaves. Before I got a stuffer I used rehydrated Corn Husks that are used to make Tamales and available in any area with people of Mexican decent or from the southwest US. They work really well, I saw the technique on DDD on the Foodnetwork...JJ  
  4. Well, I got 3 one pound little tubes, maybe I'll do a couple little loafs and use the last one patties.
    Thanks guys.
  5. Well I decided to make two loafs. I added some spices, grated marble cheese, fresh cilantro and fresh chopped green onions. Got them on the charcoal grill now and later I'm using my Bradley to smoke 2 pounds of maple bacon wrapped pork loin cubes.
    I'll post pics later tonight.
  6. Pork loafs were a flop but the bacon wrapped pork is like candy.
    Are they done yet daddy?
  7. venture

    venture Smoking Guru OTBS Member

    Back when butts were $0.99/LB?  I ground up a lot of pork.  When not grinding for sausage, I would omit some of the fat.

    Great for many Mexican dishes.  Cheap and effective substitute for ground beef in many applications.

    Good luck and good smoking.
    Last edited: Jun 23, 2014
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Loaves were a Flop? What was wrong and what exactly did you put in? How long were they cooked and to what final IT? Pretty much any recipe can be fixed...JJ
  9. dr k

    dr k Master of the Pit

    I'm going to try your one pound mini loaves with 50/50 pork and ground round at 225* to an IT of 160*.  I've never smoked meat loaf and will probably do 4 loaves without pans on a Qmat.  I don't know why I haven't tried this yet.

  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds like a plan. If you need a recipe, I can help...JJ
  11. If ya don't mind, I'd love that recipe too.
  12. dr k

    dr k Master of the Pit

    Thanks.  Any ideas would help.  My sister has what she calls a fluffy meatloaf recipe:

    1lb.  ground beef or veal

    1/2lb.  ground pork

    3 slices soft bread torn in pieces w/ 1c.  milk

    or 1 c. dry bread crumbs with 1 1/4c.  milk

    1 egg beaten

    1/4 c.  minced onion

    1 1/4 tsp.  salt

    1/4 tsp.  pepper

    1/4 tsp.  dry mustard

    1/4 tsp.  sage

    1/4 tsp.  celery salt

    1/4 tsp.  garlic salt

    1T. Worcestershire sauce

    Oven method of cooking is shaping into a loaf on a shallow baking pan.  1 1/2 hrs. @ 350*.

    I have made this in the oven the way described above and also changing the pork to 1lb and the 1/4 tsp. ingredients to 1/2tsp.

    I think I'll try the regular recipe first divided into 4 mini loaves on a Qmat smoked @ 225* or a little higher till IT is 160*.

    I'm not sure if liquids need to be reduced when smoking low and slow.

  13. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    That's what I like to do, though that $.99 price is history. I usually split the batch between breakfast sausage, and "Italian" sausage, perfect for meatballs.
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That is a lot of Milk. The mix will be pretty loose and may not hold it's shape well. For comparison, below is my Recipe for Meatloaf. If you wish to try it you can mix Pork in for some of the beef and add any Herbs and Spices you may like...JJ

    Classic Meatloaf

    2Lbs Ground Beef

    1 1/2C Italian Breadcrumbs

    1 Envelope Lipton Onion Soup Mix*

    1ea Roasted Red Pepper, about 4oz, fine diced.**

    2ea Eggs

    1/3C Ketchup

    3oz. Milk

    1tsp Black Pepper

    1 1/2tsp Worcestershire Sauce

    Preheat oven to 400°F. Combine all in a bowl and mix well. Place a sheet of Wax Paper or Parchment on the counter. Remove the meat from the bowl, ball it up and slam on the paper covered counter 2-3 times to remove air bubbles and compress out any cracks. Place the meat in a greased baking pan and form into long loaf shape about 6" across. Bake 45 to 60 minutes or until the internal temp reaches 160°F. Remove from oven an rest 15-20 minutes for juices to redistribute in the meat. Serve.

    * Substitute 1T Dry Onion Flakes, 1T Beef Base or Granules and 1T Soy Sauce, if you don't have Onion Soup Mix.

    ** Substitute Roasted Green Chiles, (Hatch, Anaheim or Pablano) for Red Pepper. 1 4oz Can Chopped Green Chiles (Old El Paso or other) works too.
  15. venture

    venture Smoking Guru OTBS Member


    Could two recipes be more different?

    Then again can anyone agree on what meatloaf should be?

    I like a tight meatloaf. Heavier on binders like the eggs and crumbs. Closer to Chef JJ's but way simpler.  Free form and not in a loaf pan.

    Don't like a loose meatloaf on my plate.

    Especially because the best part of meatloaf is a cold meatloaf sandwich the next day or for days after.  If it lasts that long? And crumbly meatloaf makes a crumbly sandwich, even the next day.

    Just because that is how my mom made it?  How my mom made it is the only "real" meatloaf"?  Got it?

    When mom died, I thought I would finally get her recipe.  I was devastated to learn she had several recipes with notes for changes written all over them.  Seems she was never satisfied with her meatloaf like she was never satisfied with my job on any task she gave me?

    What a disappointment. Gotta love her tho!

    There will never be an end to this kind of controversy.

    Good luck and good smoking.
    Last edited: Jun 27, 2014

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