The last time I made sausage they cam out way too lean. I will be making brats, polish, and Italian. So what is the best way to add pork and pork fat to venison? Should I cube up all the meat and mix it by hand and then run it through the grinder with 1/4 or 3/8 plate. Or should I run the pork, pork fat, and venison through 1/4 or 3/8 plate separately and them combine them with the other ingredients? Then run them them through 3/16 or 1/4 plate again prior to stuffing. I may try putting the stuffing horn on the grinder an shoot it into the casings on the second grind.