processhead It all looks like that

Hey Ya’ll. I am new to all this. We raise cows and have one processed a year for the freezer. I am looking for ways to use the abundance of hamburger. I tried the fake bacon recipe and it worked great. Now I want to try making something like beef smoked sausage. But am worried about the fat ratio. Since we don’t process it ourselves, I have no idea what the fat ratio is. Can you tell by looking at the meat? How vital is the ratio in these type of recipes???