I'm working on making a bunch of deer meat with pork. Into hot polish sausage, bacon, ring bologna and summer sausage. I've used pork trim before and I've read that pork shoulder would work. Just called the nearest meat department to see what they had and he said he could get in tubes of course ground pork that was 80/20. I told him I was looking for fat. Would something like this work? I'm looking at ordering 50 pounds of the pork to add so I wanted to double check. The course ground sounds like i would still need to grind, but might be very easy for handling. Thanks in advance for help.