We do our own, as the temperature allows. i'm not big into getting sausage, jerky, etc, made at the butcher. we'll get a few roasts out of the rear, the loins, and grind the rest. we like doing it ourselves a lot better for one, because it saves money,and two, we can get more out of it, because we will only do a few, where as butcher will do more deer and is on a time schedule, they may not try to get as much meat out of a deer than we will.
And it sure is fun to get the guys together for a night and butcher some deer.<img src=icon_smile_big.gif border=0 align=middle>