Yup ! Trimming well is a key to quality control and great taste, Now that I am retired, almost 3 years now, I really enjoy taking the time to create my own sausages of all kinds, the 2 deer I killed are all now processed, except 1 neck roast, I have smoked jerky, smoked Ground venison bacon, Smoked summer sausage, Bratwurst, Breakfast sausages, The smoked ground venision sausage is new this year, Unbelievably great, Will not purchase store bacon any,longer,