Well, here is another batch, I lost count at 150 lbs. There are 4 types, (basically the same recipe) fresh reg, fresh spicey, smoked reg, and smoked spicey. Here is a pic of all of it hanging before smoking. We started this Monday morning around 10:30 am skinning and boning 9 hams, and ground all of it. Tuesday mixed spices and stuffed, cleaned up. (finished around midnight) Now in the "Outhouse" for cold smoke. Should be done around 6-7pm today. more pics to follow. Andy.