When you guys trim up meats for other cooks....do you save the trimmings and fat scraps? I trimmed up a 4lb chuck roast yesterday for some soup....and I saved the fat and trimmings in case I might need some extra fat for sausage. I have 10lb of pork loin that is soon to become Canadian bacon. I'll save those trimmings as well. Just wondering if anybody else saves 'em for sausage?