I have always heard that you can not use suet in sausage because it will not be cooked at the same time the pork fat is. Am I wrong in thinking this? I have always trimmed it off when I get ready to grind. I just watched a you tube video that says to mix it in. I supplied the link but if it's not the first one up it is the public resource org. that is 21:51 long. She says it at 2:26. Correct me please if i'm wrong. I just watched the first part of the jerky video and she said that the dehydrator has to reach 180 deg. I thought that we aimed for 105 - 115 deg.