I usually do about the same as everyone just has mentioned. I hang it up with my game hoist,head down, skin it, gut it without busting anything, take out the tenderloins, and quarter it up. After wards i take it in the house and clean all the hair off. If it is cold enough out side i will let the meat cure for a couple of day s hanging up. Then i put the meat into a cooler filled with ice and plenty of salt. I change out the water once a day for about 5 days. On the fifth day i take it up to the meat center and have it turned into jerky, burger, sausage, and cube steak. However this year i am planning on investing on some proccessing equipment and do it all myself. I am not sure but i am wondering if my butcher will sell me some fat to mix in with the burger and sausage. Afterwards you couldn't tell if it was deer from my honey hole or beef from the supermarket. YUM!!!