I am no authority by a long shot, but normally I freeze my pork fat so the grinder cuts it cleanly into the fine tiny 'cubes'...which is what the books recommend. But once due to an oversight, the fat was ground room temperature, almost like rendered lard. It tasted ok, but the texture was slimy and kind of reminded me of that store bought Jimmy Dean (which tastes ok) but is kind of nasty textured, more like a pork puree than sausage. You may like Jimmy Dean.
