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!
I have never used a tri tip to make sausage so I can't exactly say how that membrane would work.
With some cuts the tougher "silver skin" membranes can be a problem.
The worst I have encountered was the silver skin wrapping itself around the spindle where the grinder auger meets the cutting blade and plate.
Good luck and good smoking.
I didn't take into consideration that I use a commercial grade grinder and my unit will go through silver skin with no problem. You did the right thing removing it as said. The only time I remove silver skin is in game meat.