I do all my own. By myself, it takes roughly 8 hours per deer, regardless of size. That includes skin, quarter, cut, wrap, clean up. If its warm, I skin and quarter immediately, then into the fridge. I trim out shoulder and neck roasts, as well as the ribs. Backstraps, of course. The hind quarters yeild 3 muscles each, which I freeze whole after trimming out. I slice these for steak when they are half thawed. I also save clear tender chunks from the hinds, which I label "tips". These are used for stir fry, stew, stroganof, fajitas, etc. Yes, I've done my own bow shot deer. I just use freezer paper, those vaccum sealers suck IMO. My dad did canning, and I'm aware of that whole process, never tried it myself. Processing is definitely not my favorite part of deer hunting, but it is what it is.