Question About Making Sausage
Gonna make my first batch of sausage using a store bought pork shoulder and mixing 50/50 with venison. The pork I bought had a nice, thick layer of fat but it appears it also has the skin. Should I try to remove the skin before I cut it up to grind or leave it? Logic would tell me to remove it but I figured I would ask here first if anyone might have any idea one way or the other.