Homemade Sausage Making

Hi CW: I am looking at making your semi dried cured summer sausage. I am having a little difficulty understanding what you are doing with the pork fat that you cut into 3/8" dice. Do you leave it at 3/8" or do you grind it finer?
Kindly clarify,

Best Regards,

Bert,

It is left as the chunks and mixed in.