I don't worry about silver skin. Hair, blood shot meat, glands, and major tendons are out. Example: The whole round gets cut up into chunks and ground up for sausage. I don't trim out the silver skin in any of it. I medium grind the pork and venison, mix in the spices, and then regrind at medium. Everyone that gets some of the finished product comes back for more, so I'll stick with what works for me.
I grind mine the same except I season it after the second grinding. Does adding the seasonings after the first grinding mix it better? Maybe cuts down on the mixing process and freezing your hands while mixing as I don't have a mixer. I might have to try this. Good info KDM.
Also, have you guys noticed that if you keep your extra sausage seasonings over the year for the next season, that they lose some of their potency? I did this last year and my sausage was a little bland. I am thinking my seasonings lost something over the year. Note: I stored them in the fridge.
Fish On!