I've learned to process my own deer from my father and uncles. When I'm hunting in NY with my dad and uncles we do all the butchering and grinding ourselves. I don't have a grinder down here in PA at home, so I'll hang and butcher my deer in the garage then once I have my grind meat set aside, I'll take it to one of my co-workers, who does deer processing on the side in the winter and I'll have him do the grinding and smoking. He makes the best smoked boloney and beef sticks in the whole Stroudsburg Area, so I'll let him take care of it.