For Christmas, I received all the toys to start making my own sausage. A grinder, a stuffer, etc. So today I was in restaurant depot and took advantage of a tri tip sale. 2.99 a pound for untrinmed. I bought over 20 lbs and trimmed it. Now I'm left with 4 pounds of beef fat. 2 questions. 1. Can this be combined with leaner beef cuts to make the right ratios of meat to fat for making beef sausage 2. I am assuming I should throw away the membrane like material attached to some of the fat. Am I right? Thanks everyone for the advice!