Advice needed on home processing
Ok, so this year i decided that i am going to do all of my own processing. I have heard far to many horror stories and experienced a few myself with the local butcher shops here in Ohio. Plus i think that i will bring me a deeper feeling of achievement and a greater appreciation for the food on the table. So far i have watched a 2 hour DVD on the entire process and also numerous videos and articles online.
So far i have installed a gambrel (deer hanger) in the garage, purchased a secondary garage refrigerator and purchased a set of boning knives and a cheap little hack saw. I have yet to purchase a meat grinder because i am not sure if i want a manual for around $25 or an electric for around $100. Is a manual all that much work? I figure that i will process 2-4 deer per season and will not be making and sausage only steaks, ground and jerky. Also, do you guy's mix in beef fat with your ground or do you just go with straight venison?
Any other tips that you would like to share please feel free.