Plan on wasting a lot of time. I'm licensed here and the laxing of the laws for the cottage industry does not affect meat. The restrictions are pretty tight. You have to have a devoted kitchen solely for the purpose of processing. It has to have its own restroom and be unattached to your home. It has to be inspected and pass their approval. You have to have certain safety things like a three basin stainless sink, wash stations, floor drains, special siding on the interior, water has to be tested, sewer has to pass certain regulations, light bulbs have to be shatter proof, bathroom door must be self closing, coolers have to be approved, must have a certified set of scales and tables must meet certain requirements. Once your facility passes this then you have to get permits to make certain things and pass this tier of regulations and inspections and pay these fees.
Here is a good example of how complicated it is. Girl here worked for the Dept of Ag as a food inspector. She was interested in going out on her own and was familiar with all the laws so she quit her job and she and her husband spent $60,000 building a commercial kitchen at her home. Being an insider she was able to streamline the whole permitting process since it was her buddies doing the inspecting and she knew who to call. She got all the state permits and started to make her wares when the city shut her down because she had built the operation in an area that was not zoned for it. And she knew her stuff .... just not enough.
I think the best advice I can give you is look into it really thoroughly without raising any flags. Calculate how much money you are going to clear on your bacon and see how many slabs it will take you to pay for one thousand dollar sink once you subtract out your power, your permit fees, sales tax, your shrinkage and your time. I think when you do the math you will conclude you'll have to sell a pile of bacon before you can even break even and you will decide its best to be content selling to your friends and neighbors.
All this is for a processing facility which is regulated under the dept of ag. I think you will notice a lot of people doing what I think you are wanting to do are doing it inside a restaurant. Restaurants are regulated under the Dept of Health and they have different standards and as long as you are preparing foods to consume on the premises you are allowed to make a certain portion of other things like bacon and salami without having to go through some of the hoops the fda will require.
The difficulty of this came about from the fictional book called The Jungle. It got everyone in an uproar over how unsafe meat processing was so they cracked down on it with several laws one being the Wholesome Meat Act of 1967. This law grandfathered the older meat markets in for a period of some years but after that point they would have to update the facility and most just tossed in the towel and gave up which is why we no longer have the ma and pop butcher shops around anymore. But you can still do it. Not saying you can't. Its just very difficult and very expensive.
