We use an electirc grinder that my uncle purchased from Cabela's, but I'm not sure of what number it is. As for cleaning our meat, we do it very similarly to iSnipe, in that we clean all excess fat and blue skin from the meat. This is one of the reasons we started grinding our own, we were watching the processors do it and they left a lot of the "crap" we don't like to eat, on the meat.

We use 50/50 mix of Pork and Venison for all of our grindings. For every 5lbs of venison, we'll throw in 3lbs of smoked bacon, and 2lbs of pork butt. We find it's a wonderful mix, and this year I'm going to try and lean out the pork a little bit to try and play around with different combinations of beef hamburger and pork in different ratio's. Good luck with any grinding your going to do this year!