I have the 1 hp. Cabela's grinder and am very happy with it. I know I'd be happier with the 1¾ hp, but my wife wouldn't (I store it on the kitchen counter, lol!). Regardless, they emulate a full size grinder well.
I have a Northern Tool 15 lb. stuffer that is more than reasonable, has great metal gears and built like a truck. It serves me well for what I produce for myself and family. The comparison to the 5 lb. is obvious and my batches are routinely 6 - 12 lbs at a time, so the 5 lb. would not have suited me.
I don't have a mixer, but intentionally purchased the 1 hp. Cabela's grinder for that reason - it can drive the 40 lb. mixer so I don't have to, lol! At present I don't produce that much to find it necessary, I only mix up to 6 - 12 lb. batches of any one individual product at a time and don't have the time to do more (work 6+ days a week). However, retirement is coming in a few years and hopefully my needs will expand as my grandkids get older (getting them hooked on grandpa's hobby as well as our kids, lol!),
I do use a smokehouse; check out my thread at the bottom on how to build one. It's a great tool unto itself!
Practically all pork is frozen before it is sold (that'd called 'certified pork', to eliminate the trich). This is not necessarily a 'hard freeze' to 20° below; more like a 'firm freeze' to 29° - 30° above for 30 days, enough to destroy the trich but not enough to destroy the pork cells, allowing re-freezing with no cell destruction. Plus it allows transportation with low bacteria counts much easier too. (I've unwrapped many a hundreds of thousands of pounds of butts, shoulders and loins in a semi-frosted state prior to cutting and boning, lol!).