Processing advice needed on hog going to butcher want to get into summer sausages and bacon.

Hey thanks for the quick replies. The info really helps out.

dirtsailor2003 thanks for the bacon info that was spot on as far as what i was looking for. I hadn't heard the term buckboard bacon but new other cuts could be used for bacon. I've read up on using loins and buts since your post and will look into the cures some more, I see there are a few products on the market for premixed cures. As far as ham I want to do the country style hams but will do some research on some of the other roasts.  

Red Dog on the sausage grind. 5lb packages course grind and 2 lb fat trim packages sounds like the right amount for what I am planning on getting into. I dont have any experience with linked sausages and summer sausages. I had a butcher in Florida I used for many years before I moved up here to South Carolina and have raised several show quality hogs that have went to the freezer. The butcher I used did not smoke meat only processed traditional cuts. I used another butcher this last year and had them smoke some hams and slice into hamsteaks and also had them make some smoked sausage links. They were average and an extra expense to get only a small amount smoked. I have gotten pretty good at smoking butts, ribs, chicken, briskets and I know with a little investment and some good times learning I will be making some quality bacon and sausage and hams. I appreciate the info.

What exactly is the sausage trim? Not sure if the fat content in the different cuts would effect the completed sausage product. I guess my question is are there certain cuts I should have ground or not ground for summer style sausages due to fat content of that cut or could I essentially have the whole hog ground with the exception of the fat trim and the traditional cuts I want to keep? 

Thanks again for the info,

Dan