I may try that when my labor pool is depleted, but I have a bunch of munchkins running around my house for the foreseeable future, and they get to help with packing the ground meat when I'm done grinding.
I have had nothing but great results from vacuum packing venison, whole cuts and ground. It keeps without freezer burn just fine for a very long time if needed.
I agree on the Cabela's Commercial Grade grinders. I have really pushed mine and never clogged or bogged it down, even on the 2nd grind. Some say you can run the trimmings right through the 3/16 plate, but I haven't tried that.
The most time consuming part is the trimming work of boning the meat and trimming off fat, connective tissue, etc. I can mow through the grinding pretty fast once the trimming work is over. And with a kid weighing out ground meat and my wife bagging/sealing it, the stuff is done and in the freezer pretty fast.
If it were me and only me, I'd probably look to other means of getting it bagged to speed that up, but for now, I have free labor.