I do my own. I debone it when I process it. Hams get turned in to small steaks (get a handcrank cuber). Backstraps get cut into 2-3 sections per side. Remaining gets ground into burger (get a grinder). Then I split up the burger and make some into sausage, and the remaining burger is made into jerky (get a jerky gun). All of it gets frozen in freezer bags (get a vacuum sealer).

I've had meat on ice for 4-5 days with the drain plug open. Don't let it soak in ice water.