I used to go to camp in PA with a few guys. We had a hanging rig out back that we could hang 20 deer on. We would usually go up for 4 days. We didn't butcher them at camp, one of us hauled what we called the meat wagon. Get all the deer home from up state and we would all gather at the old mans place, which had everything a butcher could ask for in his meat shed, and have a few hours of a processing party. If it took us more than 20 minutes from skinning to finish wrap per deer, someone was slacking. We would go up for rifle then late muzzleloader season so the temps were almost always agreeable with doing this. There was one season that the temps were unusually warm so we had to butcher them at camp but we did pretty much what Flags laid out and was
fairly simple.