Howdy everyone. Having just received my first grinder in an exchange with kurtsara I'm venturing into the wonderful world of sausage making, slowly but surely. Last night I trimmed a brisket for some pastrami and a batch of burnt ends, my question is about the fat. I put it in a gallon freezer bag and stuck it in the fridge, I was wondering if I should save it for making sausage or just toss it? I know pork fat is used but wasn't quite sure about the brisket fat and if it is good to use can I vacuum seal and freeze it until I'm ready to use?