Up front, I do most things on a tight budget. Reading this site I have been convinced a dedicated stuffer beats stuffing off the grinder everytime. Now I start my long term (no hurry) research. Just starting out and will be doing small batches 5 # or so at a time to determine what we/I like. With mostly me eating it, a semi finicky wife and extra finicky daughter 5# of this, 5# of that and some of this, ect., can turn into a huge stock of sausage fast. Just don't need big batches. I see a number of imports on ebay for relatively cheap. They look fair quality, but what I notice they all have what I'll call rack and pinion type drives. LEM and the like use a bevel gear arrangement on a nut on a threaded shaft as best I can tell. This affords bou-cou mechcanical advantage where I just don't see that happening with the rack and pinion set up. Maybe that advantage isn't needed. Any know if these rack and pinion type are as hard to use as I'm thinking ?