Hello everyone. I have posted around the forums before, but it has been some time.... (i do have some Q-view I need to upload sometime...).4 I am getting ready to make my forst attempts at Sausage making and had a couple quick questions. In a recipe, it looks likwe it often calls for both pork and pork fat. Called out in separate measurements. (ex 4.5 lbs pork butt, .5 lb pork fat). I haven't weighed things out yet, but is the quantity of fat needed usually what is naturally on the purchassed meat? Maybe just trimed to measure? If not, what do you do to get just the fat? I also saw some good links on here for supplies. In particular I am looking to get casings now (I think Italian Sausage is on tap first). Any one have any strong opinion in favor of or agains any place? On this site : http://www.makincasing.com/mm5/merch...ategory_Code=1 I saw that the casings are available for purchase several ways: Dry Salt Pack Hank, Dry Salt Pack Tubed, Pre-Flushed Hank, Pre Flushed Tubed. They don't seem to explain the difference though (I'm sure I just don't yet know ass I am a newbie). Any suggestions here? I am also looking to hear back from a local butcher shop re: what they might have for sale... Whew.... sorry for all the questions in one post. Thanks for any advise!