I process all my own, takes me roughly 8 hours per deer. That includes skinning, cut, wrap and clean up. It takes me longer than most because I keep shoulder and neck roasts, and I keep the ribs. The ribs are awesome if you pre cook them, rendering all the fat away. They make good soup too. Someone mentioned "frys". I label them "tips". What we're talking about is clear tender meat from the hindquarters that is too small for steaks. I usually have about 2 packages from a hindquarter. They are awesome for stir fry, fajitas, stroganof, stew, etc. For the rest, I have a $70 dollar kitchen grinder that works just fine. I make hamburger by adding justa little bit of beef suet, run through twice. I make fresh"plate sausage" by adding pork, maybe 25%, and spices (there are many recipies avaialble).Run that through twice also, wrap and freeze, I don't do casings or smoking, just use the sausage as you would pork sausage.An average deer produces about 15 lbs of trim to grind, that is after I keep the roasts, etc.I just use freezer paper and duct tape. I'm not a fan of those vaccum sealers, they're expensive, and I've seen the seals fail a lot.