I do mine and my cousins every year. I also do the simple steaks, roast and burger. Usually turn atleast 1 whole deer (other than straps and tenderloin) into summer sausage. I use a big trailer mount smoker to smoke the sausage. Also smoke my jerky when I do make it, I think it gives it a better taste than just using the oven.

I go both ways. I agree with Murdy about sausage and let the one butcher I know well do at least one whole deer into fresh sausage. It is popular with my friends and family and I really like it to. It is best to try out butchers before hand, as they all use different recipes and some sausage you may not like.
Another good thing about doing it your self is you can leave the bone out. When we hunt West Virginia we are way back and no where near a butcher. We use a skinning gamble, a tree limb, and a come-a-long. Hang the deer up side down and start at the head and cut meat off the bones and work your way up. We put chunks of meat in 2 gallon freezer bags and pack it in ice in coolers. We just keep an eye on the ice and have been in 70 degree weather for 5-6 days with no problem. I do that at home too if I don't have enough time to do the whole deer right away or get two deer the same day. It would be a good idea for some one starting out to use the cooler method. You would not be rushed to cut up your first deer.

I have always done my own. As far as hard comments go,it ain't hard it takes some practice to be fast at it. More common sense then anything. KISS: made up of muscle groups, seperate the muscle groups and cut cross grain of the meat.
I like grilling so cut my steaks 1" thick that way you can get nice grill marks without over cooking, rare is the best IMHO.

As far as equipment a couple of boning knives and steel are all that is needed to take meat off the bone. Nice to have; a meat saw. A hand grinder is all thats needed for a deer or two. Nice to have; electric to speed process up. Brown freezer wrap and tape. I double wrap my steaks/burger with brown freezer wrap and never have a problem with freezer burn. My sister doesn't eat a lot of red meat and haspulled out 2 year old steaks without issues. Trick is to cover meat entirely with wrap and remove the air in the folding/tuck process. I vac seal peps, sausage, etc. They will not last that long due to the additon of domestic meat such as pork or beef trim for fat content. Pork is only good for 6mos and beef you might get 12 if lucky. One reason I say its better to make smaller batches of sausage then one huge batch. Depends on your consumption though!

In terms of smoker I have a el cheap o cabinet propane smoker (walmart sells them) that works fine for jerky and sausage a like. It is easier then stoking my big smoker which is only used for big batches, it'll handle 200 lbs of coil sausage. The oven works fine, you just don't get the smoke. Mixes can be bought to simulate that though. Liquid smoke is also an option but use sparingly!!!!

Good luck and enjoy.

me and my family all bring our deer to our uncles 5 to ten guys then we all cut and make sausage etc. i wouldent bring it to a prosseser just on the fact that half the time its not even your own deers meat they mix like 15 deer.

If its a bigger deer ill take it to a local butcher who does excellent work with cuts of meat. I have him mace goetta which is a local thing not sure how many people know what that is, also sausage, ground, roast, steaks, butterfly chops, loins. Its 55 bucks if you skin the deer and an additional 10 for the goetta but well worth it. For the smaller does Ill do it myself and I actually have been makin some excellent brats and snack sticks the past few years. I have a grinder, slicer, and sausage stuffer. Bass pro makes some excellent seasoning kits for sausages and bratwurst.

I always do my own that way you get the cuts the way you like and you know you got all the meat , not wondering if others got some of your deer or your getting some hamburg from sombody elses deer that might not keep it as clean or cool as you do

There is no reason everyone can't do their own deer. Its not hard plus you know how and what is done to it. I once got summer sausage back that had lead bird shot in it and had another guy charge me a dollar a pound for what he said was to inspect the cleanest deer meat you ever saw.... I said no more. You never know what care was taken with the meat you get back. It cost a lot to have sausage and jerky made so it doesnt take as long to make your money back as you think but the best part is you know how it is handled. I have a grinder, stuffer, scales, and vacuum sealer. I made the perfect sausage smoker from an old 1950s model fridg and it works like a charm. Even if you still have sausage made at least do the rest and you will be happy you did.

Used to cut up everything myself, packaging some steaks and loin, and grounding much of the rest with a home-rigged meat grinder (uses a washing machine motor). The grinder worked well unless you were grinding fatty meat - then it would clog. So I would grind only the leaner meat and take the fattier scraps to a butcher to be made into sausage.

The last few years, however, I have had less time so I have been just deboning every last bit of meat (even around the ribs) and taking it all to a local, reputable meat market. I have them mix the deer with about 15 or 20 pounds of lean beef trimmings and ground it up and package it. A single deer can go a long way done this way and the burger is great on the grill or in all kinds of other dishes.

After the kill .... if at my camp, gut it ASAP and hang in walk-in cooler. I am a firm believer in getting the meat cooled down as soon as practical.

If not hunting at my camp, I'll carry about 20 gallons of fresh water and 2 large coolers filled with ice. I have one of those "skinning racks" that attaches to the trailer hitch receiver. I hang the deer, get it gutted if not done in the woods already and skinned ASAP .... and the wash down good with cold water. I use a hand pump sprayer to wash the skinned deer thoroughly. If it is cold - 35F or less, I'll let the skinned deer hang for hours until it cools off. If I am hanging it over night, I leave the hide on. If it is above 50F or so, I definitely get right to it. Take off the shoulders, remove the back strap and inside loin, butcher off all of the neck meat and split our the hind quarters. I keep the liver if it is not shot up. Put the meat on ice and haul the remains to the woods for the critters to use.(If at my camp, head to the camp's "gut pile".) I leave the cooler drain open to let the melt water run. And I check regularly to make sure the meat stays iced up well. I usually carry it to a processor near where I hunt.

All good posts, good ideas. I worked with a farmer that was working part time at my shop for a while. He told me he added something to his deer meat to moisten it but it was non-fat and low or no chloresterol. It was a product marketed to butcher shops but I forget what he called it. Anybody know what it might be?