What he said.
I also debone mine while hanging and let drain in cooler adding ice daily (depending on temps) for 4-8 days. I did a batch a couple weeks ago adding bacon ends and trimmings at %30 and it was fine. Even with a pretty decent grinder plan on it taking several hours to trim, grind, mix and pack. The actual grinding time was about 15 minutes for me, the rest is what takes the time.
I did about 5 lbs a little heavier in bacon and made some burgers sunday night with some of it to try. It was honestly the best deer burger Ive had yet. You could really taste and smell the bacon like I had two fresh strips on the burger. The family raved as well. When its drained well and ground yourself at home theres nothing any finer IMO.
Also it grinds the best when REALLY cold. Even frozen and then partially thawed works well. Im bagging the one I have on ice now from the weekend to freeze and then will spend a day after season doing it along with whatever else I get to add to it.
