re: In Game Thread - My first ever batch of sausage (final product pic added to OP)

Like I said a few posts ago, I don’t have a recipe yet, but one important thing I learn from YouTube, look a my second photo above. When cutting the Boston butt, trim the fat and grind separately. Do this so when you are measuring out the pork, put 4 lbs of the lean and 1 lb of the fat. This will insure each batch has a good/equal amount of fat. If not, you will have non uniformed links, some dry, some greasy.