I add the fat I want just before cooking.

Yesterday, it was 4 pats of butter to 1lb grind for taco meat.
Day prior was a heavy drizzle of evoo for chili.

I use pork butt for sausage products.
75/25 can be a little lean for a grilled sausage but is perfect for sliced sausages.

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Out there doing it best I can.