I recently ground up some pork and venison to make some sweet Bologna. I then realized I need to use my dreaded grinder with the "stuffer" attachment. Total brain fart. I tried this last year and it was pretty miserable. My questions are 1. Are there any tricks to make an already crappy grinder stuff better? 2. If I were to hurry up and order a vertical stuffer how long would I be able to hang on to the mix? I already have all the seasoning and cure mixed in? I have the ability to vacuum pack as well. I have 15 pounds total mixed up. Any suggestions would be great guys. Also I forgot to mention I don't have the ability to run to a store for a vertical stuffer as nobody around me sells them. Thanks again!