I was wondering how everyone trims the pork they use for sausages and how they choose what to keep and what to discard? When I buy a pork shoulder I think I go overboard when trimming it down for my sausage. My process is I feel the pork as I'm cutting it up, and if the fat in it feels too firm then I cut it out as best I can. I always discard blood vessel and silverskin when trimming it down, but I feel like I am wasting too much fat and lean when I prep. Does anyone have any good "rules" they follow on what to keep and what to toss, or a link to a video or post that would help me out?