Lost Lake, I'm like you that I sure am glad I do all my own processing every time I take venison out of the freezer. But I absolutely despise the processing part, primarily because we end up doing several deer at once and it turns into a long job. Thankfully, we get everyone in the family involved and we have a pretty efficient assembly line process. I'm out in the cleaning shed skinning and removing the major muscle groups and then a crew inside does the disassembly, silver-skin and fat removal, grinding and packaging. When we do several deer at once it averages out to about an hour and a half per deer.
But those days we do three or four deer are long days.
My best advice to those getting into their own processing is get high-quality very sharp knives and pay the price to get a restaurant-grade grinder. I think we paid around $800 for our grinder, but it can grind faster than we can feed the meat in. Plus, if well-taken-care-of, it will last forever.