I'm getting ready for my maiden voyage into sausage-making this weekend. Casings arrived yesterday. Bought the grinder on ebay and the stuffer from Northern Tool. In Rytek's book, many recipes call for pork or beef "trimmings" along with butt or chuck. What does he mean by trimmings? I'll be sure to document the trip to italian sausage heaven. Hope I don't hit an iceberg.