Montana Bob, I can tell you that it's much easier to process your own deer when you live in a climate where the temperature stays low enough that you don't risk ruining the meat. In much of Maryland's hunting season, the temperature usually ranges anywhere from 50 to 75 degrees, so unless you have a walk-in freezer, you'd better process that thing as soon as it's field dressed.
I think it would be fun to process my own deer, but I don't see how it would work with our warm temperatures.