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.