It was a few hrs. Started Friday around 2pm, skinning and boning, grinding, Around 6pm started to mix seasonings in. Let sit overnight. Sat morning fried up a few small patties to taste, seperated meat, added hot pepper in 2/3. While this was resting, stuffed other 1/3. Fried up some hot patties, adjusted (made hotter) and stuffed. Finished hanging aound 5pm Sat. Sunday morning into the smokehouse for 6.5 hours in a cold smoke. Wiped off, hung on drying rack 6pm Sunday.