We’ve used our grinder & stuffer 6 times now. It works but is very slow & you need to people to reduce frustration. Key issues for us were: 1. Need a grinding disk that grinds the bigger pieces more coarse (3/8’s is pretty standard for other machines). A coarse grind followed by the finer grind is recommended by sausage makers for best results. 2. Pushing the meat into the hopper is where the air gets in & causes problems. And is the reason you need 2 people. Seems like a larger hopper with a hinged lid plunger would help.