I just have a hand crank 5lb stuffer. Cheapo version. I'd consider it a necessity over a luxury for sure. That's my next upgrade for sure. Haven't decided how big I want to go. If a 10-15lb one will suffice or if I just go all out and get a 25lb. Most of my sausage batches I only do 5-10lbs at a time.
As far as luxury items go I would have to throw out a chamber vacuum sealer. Does a great job and way less of a hassle than wrapping with butcher paper or using a standard vac sealer.
Can't say as I've ever processed any big game myself. But I've processed a lot of fish and fowl. A chamber vacuum sealer I'd consider a necessity for both game and commercial meats (and other foodstuffs) along with a manual defrost freezer.
