I also have a barley crusher and i don't mind hand cranking. I consider it a bonus work out. Usually, I mill the night before brewing.
That's the key to milling by hand. I too mill most of my grain by hand, and I also mill it the night before I plan to brew.
I hand crank as well.
Also, I think I was the one that brought up the contamination issue. I only meant to introduce the idea because if one was not aware that it was an issue and didn't take the proper steps to prevent it such as crushing outdoors or not doing it where you have open fermenters, then you would be at risk without even knowing it. If you are informed of the risk, which is minimal, you can adapt your procedures very easily to avoid contamination. I just wanted you to know that there could be an issue if you weren't aware of it. That's all.
Moreover, I think there will come a day when you are glad that you kept the mill. Nothing is more frustrating that an unplanned contingency that keeps you from brewing at the last moment. If you think you have the post brewing blues, wait till you have the I was going to brew but opened up the grains and they weren't crushed blues.