A grinder is on my list of kitchen toys to buy next!I'll usually take my year old meat and grind it up for jerky, sausage, and quite a few other things that use ground meat. I'll even go as far as grinding up 90% of a deer and then freezing it in 5lb packages for future uses that I use ground meat for. In the next couple of weeks I'll make up some jerky for this years deer and elk hunt over in Utah.
For vacuum bags I'll usually pick them up in bulk and personally don't like off brand bags. They seam to fail or not hold the seal as good as the ones that I purchase.
Why have I never considered grinding fish before?!! +1 more reason to get a grinder!We make plenty of jerky, but almost always vacuum pack and freeze what will not be eaten in a week or two. The left overs are always in the refer. Most of my brines lack the salt and full full drying necessary to make it suitable to be considered preserved at room temp for any significant time.
Our meat grinder is about our favorite kitchen toy, basically tied with the vacuum packager. They make a great complimentary set of toys. But between the two, the vacuum packager gets much more use, due to my fishing habit. Vacuum pack the filets, and then often the roe for bait. Have not ground any salmon yet, but one never knows. Actually considering canning both venison and salmon, but we'll see as I have little time for new hobbies...
I keep the vacuum sealed packs in a small cardboard box. I label the box, then they stack very nicely.I use to vaccum seal everything but its so hard to keep stacked in an upright freezer i went back to paper wrapping it all. We package burger in the plastic tubes with a hog ring on the end of the bag.