[gtc]

I'd pick up a book that describes how to properly mix lean meat and fat, like one of these:
Amazon.com: Home Production of Quality Meats and Sausages (9780982426739): Stanley Marianski, Adam Marianski: Books
Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books