I used to do it all at home, to include making summer sausage and sticks. Then came the day I had 16 slabs of pork spareribs in the smoker for a family BBQ and it went up in smoke. Literally. I let the water pan run run dry and it burned to the ground. It was a home-made thing and worked great, but it was 100% manual control and required constant attention.

Since then I do the butchering, but I have the sausage and sticks done at the locker plant. I could recoup the cost of a large commercial unit over three or four deer seasons, but the older I get the happier I am to trade some dead presidents for my time and the effort involved in making my own sausage. I have a Traeger pellet smoker that works really well for making jerky so I still do that myself.