The nice thing about private land and telecheck. My deer meat has been alot better for it. I too use a tractor, the loader makes a good carry basket, the hay fork nice to hang it from. I can be at the house minutes from the kill and have it hanging where I can process it in a nice controlled environment despite the weather or ambient light. I have running water too. No spoilage time dragging carcass to town for an hour or more to check and brag.
Zip tie bunghole and go to cutting, legs down to chest. Sawzall, battery operated, the pelvic split and the breast split. Feed bags catch the offal as it rolls out. Winch or loader adjusts the height to keep everything comfy, no stooping or reaching. Put in open air shed if cold and let hang. Skin, quarter, and put in refrigeration if warm. Bones and offal make coyote bait station for added shooting during season.
If hanging, skin and quarter, debone on the carcass if I have time and just have meat. Then slice back strap steaks, cut up a ham muscle or two for jerky, and cube rest for grinding. Next night, mix ground reserved for a batch of summer sausage and let it sit and marinade a batch of jerky. Next night, bake summer sausage and dehydrate jerky. Done.
It has become a system that I am now passing along to the other generations. Daughter spent last night with me learning the cutting up and grinding stage. Son in laws learning as they learn to kill deer.
Grew up on a farm, butchered all of our meat until I was about 8. Chickens, Pigs, and Beef. We did goats for something different. Back then, we had smoke houses to cure hams and bacon. Those were the good old days.
My jerky and summer sausage - Notepad.pdf