Just a note: Remember to keep the meat cold when grinding (hence the busboy bins). It really helps for keeping a consistent grind, and keeps the auger and plates from gumming up. If you're processing out in the cold, then it's not a concern. But if it's warm, or the meat gets too warm, it can become an issue. It's partly the reason LEM's have a gain twist auger on the Big Bite series; it just feeds the meat into the grinding plates by compacting it together. I've had older countertop grinders that you literally had to lean in on the plunger to get the meat to feed through the plates. The LEMs you can just literally toss the stuff down the hole. In fact, I rarely use the hand held feed plunger until the very end, and even then, it's not often. Maybe when I'm running some stale bread through it, to push all the excess fat and sinew that may have collected inside the feed tube (makes clean up easier).
For game fowl, like duck and geese, you'll need to freeze it until the outside of the cubes are solid, but the center is still soft. This will allow you to grind the meat into sausages without turning the meat into mush. You can even freeze the feed tube housing and blades, to help keep the meat cold.
Google "Hank Shaw" and "hunt, gather, cook"; that guy has a huge amount of information (and recipes) for game meat. Highly recommend his cook books as well...
Sorry for the ramble, if you already knew all this...
