I do!! Some equipment I started out with I still use if I’m just doing small jobs. Like my 5lb LEM stuffer. It’s perfect for stuffing boudin or packaging burger in the vacuum seal bags. Absolutely no mess. If I do a large batch of boudin or burger, I use the big electric stuffer. Small jobs I still use my little LEM #8 grinder. Big jobs and making sausage I will use 1 or both of the #22 grinders. Whatever or however you do, always get the animal as cold as possible as fast as possible and do a thorough job of prepping the animal to process. Removing all fat and undesirables make for a quality product. Yes there is a lot of waste but the end product is worth it. Also have lots of HOT water on hand. Makes cleanup a breeze. Another trick I learned is to take your time, relax and a cold adult beverage helps the process along just fine.