Masa, Tamales and Corn

When I cut open my tamales the filling is always off-centre or clumped in one spot. I want the filling distributed through the cross-section so each bite has masa and filling together. Am I placing it wrong or is this a masa thickness issue?

I want to start nixtamalising and grinding my own masa. I know commercial mills can do this but for home use I am not sure what equipment is practical, what price range to expect, and whether there is a grain mill that works for both corn masa and other grains.

I have been making large batches of tortillas and then not finishing them before they go dry. Is there a minimum useful batch size where the effort is worth it and the quantity is right for one or two people eating at one meal?

I know nixtamalisation produces fresh masa but I'm wondering whether I can then dry and grind that masa to produce a masa harina-equivalent that I could store. Is the process practical, does it work, and what equipment is needed?

Every recipe I find uses different ratios and the resulting masa texture varies wildly. Is there a standard starting ratio for tamale masa from masa harina, or does it vary too much by brand to have a single answer?

I am making tamales for the first time. My masa is spreading okay but the edges crack as I spread outward toward the edge of the husk. It looks good in the centre but ragged and cracked at the margins. I am using masa harina with added lard and broth. What is wrong?