Before vacation sealing, when we butcherd 3 big hogs per year, mom would save big plastic containers and we would freeze stuffed sausage submerged in water.
The ice was similar to vac sealing and preserved the sausage.
That method wasted freezer room, we also had a cow, so we freezer wrapped and put it in ziplocks too. The wrapped stuff was eaten first, the submerged kept better.
I don't have a stuffer, and don't do over about 20# at a time.
I grind once, mix it, then grind the second time.
Through a stuffer tube.
Gotta have a helper to stuff with a grinder, the foot pedal is essential.
