Most places it is still pretty warm opening day of bow season.

Last year I took my doe in to get processed by 10am opening morning.
This year I'm not sure I want to shell out the $70.

So..... What do you guys do with your deer opening season?
Send it to the processor or butcher it yourself???

For those that butcher themselves - Do you have air conditioners in your garage for hanging the deer, use a modified refridgerator, use a friends walk in cooler??? How do you keep your deer cool for hangin?