I'm wondering if anyone can point me in the right direction. Looking to use excess fat from beef trim in sausages, or as a ground product for frying with. My initial thought for sausage would be an all beef nduja style or maybe an emulsified product. Any help is greatly appreciated!

Trying to get grilling now that it’s summer again and grill won’t light, new propane tank, new regulator and the burner tubes don’t seem clogged, any tips on what I should be looking at to fix it? No smell of propane when it’s on

Ed was a fairly regular poster last year but it's been a long time since I've seen anything. It was nice to see another Albertan here. Hopefully he's just busy making sausage and meat and not posting.
Cheers all.