I just jumped in and did mine. I probably watched the same youtube videos you did.
I think I have butchered three deer so far. basically, a sharp knife and patience and a good workspace is all you need. What I do is pull apart each "muscle group, and cut the silvery membrane and fat (not a lot of fat on a deer) off and then weigh it, put it in a plastic bag and freeze it. Some I cut up into steaks, some I use as general purpose stew meat, and if I want sausage, I mix it with some beef and pork (gotta have some fat in sausage) and seasonings and put in casings. It takes a while, but I like the satisfaction of doing it myself, and not paying someone over a dollar a pound just to process and package it.
The hardest part is picking the hair off the meat if you are not careful when you skin it.
But, It does taste better when you've done it yourself.
Make sure your knife/knives are as sharp as possible. It is a lot safer, and it makes the job go a lot faster.
Lots of luck.
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