Thanks guys! I end up last week pulling the trigger on the Venison Done Right, Butchering 101 video which I found for $13. It is not bad, he goes a little fast but since I have done one already it was not too hard to follow. My biggest problem is working on the hind quarters and separating them right. I also spent a lot of time cleaning the meat. Seems I "over did it" by looking at other videos including the one that I bought. I shot a doe yesterday so I am going to be trying this again next week. The family complains that I did not make enough jerky so I am pretty much doing both hams into jerky. Still have 2 tags to fill with the next deer going to donation and the last tag (if I get lucky, season ends 1/1/13) will be my third deer in the freezer. I shared the first 2 with my friend so I have about one complete deer worth of meat in the freezer.

12fv 308, I seen that video and it was what I used to work on the one I butcher. I wished they would have use better quality on the youtube.

Thanks again!