The only way that I am aware of for learning the specialty and sausage end of the business is to actually work for a processor that does the type of things you're interested in learning. The problem that you may face is that any processor close to where you live would most likely be unwilling to train someone that lives close enough to become competition.
When deciding the route you wish to go consider the different processing operations that are out there. Most run themselves into the ground trying to do as many as they can as quick as they can, it sounds like you don't want that route. (Good choice.)
Then there are the processors that specialize in "smoked products", while this is a good option it is also one that is found throughout the country. Keep in mind that if you decide to go into the hotdog, summer sausage, hot sticks, jerky, etc business you will need to make a major investment in equipment and if state inspection is required (like here), a major investment in a building.
The last option would be to specialize in "fresh enhanced products" like we do. To the best of my knowledge there is no other processor in the country that is offering the variety of "fresh, ready to cook, and seasoned/ marinaded items that we do. Which means you would have a niche that's not available in your area.The other benefit to the "fresh" option is that you don't need a commercial smoker ($5000 & up), and when you finish a deer it's all done, no smoking, curing, rinsing, or drying time afterwards.
If you would have an interest Ruth & I would be willing to work out a training program for you here at a resonable price. (As long as you live more than 100 miles away.) It would have to be somewhere between Aug. - Nov.
Something to think about.
Let us know,
Dave & Ruth
D & R Processing
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