This past weekend a friend and myself went to a hog farm to kill a couple of butcher size pigs.This was my first time actually killing,slaughtering,and skinning my own pork.This place was truely amazing as the farmer has over a thousand head of animals.Theres everything there from newborn pigs to 600# brood sows.The two we shot were around 260# which he said is commercial size for selling.We have them worked up and am ready to cure the hams and bacons and will smoke them next weekend[seems like I always end up smoking on Christmas.] Normally I get about 50# of ground meat for sausage making.I stuff 25# into 1# bags for breakfasr sausage and make the rest into links which are my favorite.If any of you ever get a chance to enter into this process and do it from start to finish I highly recommend it as it gives you you a new appreciation and adds a whole new facet to the smoking experience.Here is a most helpfull link from the USDA http://animalscience.unl.edu/meats/porksl.pdf Good luck and happy smoking,David