I have a bar-b-que pork recipe that is used commercially by one of my wife’s relatives in NC, a recipe that my family has had for 50+ years for link beef sausage.
We have a building that we process our beef in at the farm. It has a walk-in box, a Hobart commercial meat slicer, band saw and sausage mill. And a 4x8x5 brick pit with hood that we smoke meat and sausage in. We are set up to do it. But if we did it commercially it would all have to be upgraded to comply with the regulation. It is safe, but you know the drill. It is not about safety, but about regulation and licensing.
We have butchered a lot of wild hogs, they are a real nuisance here. Most of our friends use our facility to butcher their own wild game. We do not charge them, so it is legal. Lots of hunters here.
Remember: A country boy can survive. Especially in TX.