made a real nice batch of breakfast sausage using some of last years deer. I trimmed the meat of everything and it tastes great. the question in have is for those who make their own sausage, a lot of meat has silver skin or connecting tissue, like the hocks that once you trim it there's little left. how many just grind it up and go with it. am thinking I might be a little too picky in cleaning the meat of sinew and silver skin before grinding.
I too am too picky, my sausage maker leaves it in and cuts the connective tissue so it brings better. He looks at the scrap I bring in and he says I trim too much.
Ya I would say your trimming to much if your grinding it the right way it should bind and make a good product. Some people go over board and trim to much to the point where it can be make the product to soft
thanks for the help. I'll try grinder more and trimming less next batch. got the seasoning and fat content about right, best batch so far.
