First time for both, would love some advice or just what procedures and time frames you've used with good success.

Got a deer 2 days ago, skinned that afternoon/evening, skin in cool garage, then hung outside to freeze last night. I'd like to tan it with hair still on. Im at the point or working on the fat and meat off the hide. Any suggestions? Seems it was 50degrees or warmer, and was having not luck at getting the stuff scraped off. So at recommendation to help preserve, and not let it rot, I hung it outside, which should have frozen it last night. Im thinking maybe the meat/fat getting cold will help me get it scraped off?

As for processing the meat, got it all off the carcass 2 days ago, right after skinning, and put it in the fridge that night. Hung in tree the next day to help drain off blood. Back in the fridge last night to prevent freezing, and back hanging today as its still bleeding a decent bit.

Current plan was to hang today, and tomorrow, then process into steaks, and grind, vacuum seal, and freeze. Picking up the grinder attachment for a kitchenaid mixer. Grinding 2:1 with pork, or Ive heard of using beef brisket as well. Id like to do some ground jerky as well.

Recipes, tell me I'm a bonehead, anything is helpful at this point, thanks!

Oh, and wanting to do a european mount on the head, any tips there would be great as well.