Yes GG when it's sausage making time I keep all of my fresh scraps of fat.
(and there are different grades of fat too)
ind
My 5 lb stuffer. I have a bulk meat mixer, grinder, and smoker.
I like to make Brat's, Knocks, and Mets as well as breakfast links.
Here are some Brats just stuffed.
The plastic lid is from a sterilite shallow plastic clothes container that fits
in the fridge just right. The lid is a nice catch surface for the sausage as it leaves the stuffer. Then the row of sausage can be spun into a string of links where they will cool in the plastic box with lid secured tight. From there to the smoker the next day and then the vacuum sealer and on to the freezer.
At the time of year I'm doing this I'm usually getting out the 10 gallon stone crock to start making sauerkraut.
It is also time to make mincemeat to have for the pies during the holidays. (the heavy dense fat from the kidney area works best in that product)