Difficulty Level of Making Sausage

[oakville smoker]

Oh this is looking so tantalizing.
I will be searching out a grinder and stuffer here in the great white north.
I am willing to invest some coin here, my bacon business is going along well enough to pay for the equipment for this.
I need a bigger kitchen.  Maybe an addition on the house for bacon makin, sausage and god knows what is next.
I think I will make a stop at the library tonight and see if they have any books on sausage making before I run out and buy one.

What is the shelf life of most of this stuff?  I assume a wetter sausage can be frozen after its cured and smoked.  I need  to figure out how to turn a spot in my house into a cold room for curing the harder salami s

Thanks all for the help.  Keep it coming.  Golf season is just about over here, at least through the week and I think this is going to fill
a lot of nights .

[Dysartsmoker]

Grab some meat and a recipe and go for it if I were you just try a few small batches at first To get set up is fairly cheap I have a grinder stuffer and a mixer about $300 invested There is nothing like making your own GOOD LUCK