Our group had a great first season. We killed 29 deer total. That's between about 20 guys. We do our own processing. After they have been to the check station they go in an old milk cooler to cool out for a week. Then we quarter and de-bone all the meat. Same process on deer after second season. Then around the first of the year it take a good full day to get everything mixed up and put into casings. Then the next couple days are spent smoking all the meat.
Here's a few pics of some of the deer we harvested:





This is the biggest. 16 ptr 220lbs. Would have been 17 but he had one busted.