Let's see some innovative ideas for processing that delicious protein! Here's what we did in our new place (we are in a subdivision now, so the barn had to go):

http://eatsleephunt.googlepages.com/MeatProcessing001.jpg

http://eatsleephunt.googlepages.com/MeatProcessing.jpg

http://eatsleephunt.googlepages.com/MeatProcInUse.jpg

It looks a lot like ours. We bought the back end (cooler off a wrecked beer truck)for a walk in cooler. We can hang six or eight deer or a couple elk and hogs. We can set it down far enough to freeze. We built a small building on to the end of the cooler and have a couple freezers in it. We bought the equipment from a butcher shop, Saw, Grinder and made a water powered sausage stuffer. We also made a big smoker from an old steel refrigerate to smoke sausage and hams. Its a real nice set up and we never need worry about loosing meat in warm weather.

Looks alot like our as well but we dont have drainage and we alos do all our hamburger and sausage grinding at a good friend of ours butcher shop for free so just like having our own grinder.But looks good you sure know what your doin when it comes to cleaning animals up.

Guess I'm the only redneck. Was two sawhorses, a sheet of plywood, a roll of paper, tape, marker, a variety of knives and a steel. Now we're up town and use a folding conference table in place of the ply and sawhorses and a vaccum sealer in place of the paper and tape!