We have been doing our own for the past 5 years or more. In that time we have upgraded meat grinder, bought a stand alone sausage stuffer (way faster) and this year a Bradley smoker. Been making my own deer, moose and goose jerky for many years so I had a meat slicer, scale and a dehydrator already.
We make our own garlic and breakfast sausage, hamburgers, jerky, meat balls, and pastrami. The thousands we have saved on processing we use some of it to upgrade equipment.
This (pic) is about 1 batch of sausage in the smoker (4 rack). Tried hanging it in the smoker but everywhere it was touching it did not "cook" as well so the next batches I used the racks.
