I ordered a 10# boston to be ground by my local butcher. I used the Brown Sugar Maple seasoning from the Sausage Maker. In mixing, I placed an 8 qt stainless bowl into a 13 qt bowl with ice in order to keep the mixture cold. The 8 qt bowl allowed me to mix only about 4# at a time with an occasional piece of meat flying onto the counter. Just a small piece. And so I had to mix the 10# in two batches and then finally mixed both batches together. Should I have used a lug or just proceeded like I did. This is a bit of work and it took about 5-8 minutes of mixing/squishing the meat to activate the myosin to the proper texture. Methinks I'll get another 13qt bowl to replace the 8 qt into which I mixed the meat, in order to mix the entire 10# at once.