My new Northern grinder came in this week and I figured I outta jump right in. I cut up a 9lb shoulder and a four pound butt and ran them through a 3/4" plate. I then mixed in seasonings for four pounds of breakfast sausage. I let that rest for awhile and ran it through the 3/16" plate and formed into patties. I also saved about 1½ pounds in bulk. One of my buddies is here...but he isn't much help at all! Patties all formed and ready for freezer. I mixed two different 2lb batches of Italian last night and let them rest over night. One is a standard Italian with fennel, etc. The other batch was fresh parsley and grated Parmesan cheese. I stuffed as I ground through the 3/8" plate. Next time, I won't grind through the 3/4" plate first. I just wanted to see how it worked. The stuffing went ok for working alone. A helper would make things alot easier. I'll either be making a foot switch, or buying the $10 one from Harbor Freight soon. Two of the links burst on me so I made patties out of those, along with the extra meat left in the grinder.