Backfat question
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Ed_Orum You want to remove it if at all possible which can be tough on pork sometimes. Think of bacon, you might occasionally get a belly that has some skin still on it but it needs to be removed before being eaten. If you are adding the skin for the back fat and then grinding it you might break down that skin but then it is going to get mixed and stuffed with the rest of the meat. I dont think that would be the best surprise to find midway through a sausage!
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