first, the best thing to do is make the kill in early Oct. they arn't so fatty jet. but obviously this is not prime time and you have to take it when the shot is available.
myself i use the hind quarter for burger/ steaks and the shoulders / belly slabs (bacon)for sausage and stuff. the hind quarter has a lot less membrain / fat.
i have not found an easy way except filet it off. the first few times i did it i made sure that i got every last bit off and i was there for houres upon houres. now i just get most of it. if it is gonna get ground up a little wont hurt especially if you are going to add fat for burger but you want to get most of it off.
now if you are going to add a bunch of seasonings and pork trimmings/fat to make sausage,slim jims, brats, etc. it is not as important to get it as cleaned up there is alot of extras coveting up the taste. do not get me wrong it is only going to turn out as good as the time spent but i will guarente you that the processors do not get as excited about it as we the individual do. there is no money in it for them. if you do not believe me tell them you do not want any fat in your burger next time and look at all the white in it. i do not know if this will help but it is how i do it. if there is anything else you would like to ask me e-mail me i am usually on the bowhunting site and only frequent here.