We been doing our own for 20 years. I use pork cushion or pork butt if I cant find pork trimmings. We use vac pack for steaks , roasts and loins butvwe went to 1lb bags for ground. I was a little lery about the bags but i havent had any freezer burn yet and some was in the freezer for just shy of a year. I make and stuff my sausages in smaller batches of about 5 lbs as I need it. I doubt I would ever use a processor again. Always seemed to be some sort of headache. All of them did a nice job but usually the headache was them getting it done before we left town to head home.
