RE: butchering tips
Sounds like you did it just the way I do it. the hind I package up in 3 packages or more, then when i want some meat i take it out of the freezer and cut up for what ever I'm gonna make. Use it just like beef. you can do bacon wrapped shish-k bobs, do carne guisada, stirfry, makes excellent jerky, roasts, chicken fried, etc etc...
the front quarter is best smoked for an hour then wrapped in foil with some wild rice and mushroom, back on the pit for another 2 hours.
Back strap is cut in medallion size pieces and fried or beat with a meat hammer and dredge in flower and fry, then make a milk gravy with your leftover grease.
Forelegs are ground, neck is ground or roast.
Flanks are ground.
tenderloin is stirfryed, yummm.
hope this helps.
One other thing, when you do guisada or stirfry or say you you do hamburger meat for a goulage or manwiches. always brown the meat add a little water and simmer, then dump those juices and then start over with more water and your seasoning. Those first juices will give your food a bad taste, thats the blood.