A butcher in Des Moines showed me his scrap bucket and it fixed my sausage

I was at a meat cutting demo in Des Moines back in March and the guy running it kept a bucket of trim next to his block, maybe 10 pounds of it, and he said the fat to lean ratio matters more than the cut you start with. I started sorting my pork trim by feel instead of just dumping everything in, and my breakfast sausage finally holds together. Anybody else keep separate buckets for fat and lean trim, or do you just grind it all together?

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