if you don't mind telling me, where in seminole county do you live..i live in Sanford on the St. Johns river..here in sanford there is a fine butcher shop that will skin, cut it up how ever you want it, package it and make sausage if you want,,,it's Hopkins Market..they also sell all cuts of beef, pork, chicken and whatever you need..

here is a link that will help you butcher..
http://www.biggamehunt.net/sections/Whitetail_Deer/A_Guide_to_Butchering_Deer_11220412.html

go to google and print in how to butcher a deer...there aredozens of different articles on butchering..

I have butchered my kill for about 65 -70 years now and i enjoy doing it..another butcher friend of mine has a big walk-in cooler so i let mine hang about 10 days before i cut it up,,i only hang the old deer that long.. the younger ones a day or two is enough..it does make a difference in the tenderness of the meat..

Good luck and it's easy once you get the hang of it..