I took a hog to the butcher once, and it came back short on meat. When I called, they found the other 40 lbs of meat. I haven't been to a butcher since. After cutting up about dozen deer, another dozen pronghorn, 7 elk and one bison, it goes pretty quick. It is fairly easy to do. I ended up getting processing equipment for Christmas a few years ago. I vacuum sealed a lot of meat at first, but I prefer ziplock bags because they are cheaper and the meat doesnt last long enough to need the vacuum bags.
I like my Green River butcher knife for cutting the carcass, then fillet knives for the rest of the work. I have a power meat saw, but I normally just use knives and debone everthing and cut the steaks and roasts. I prefer to freeze meat before grinding it to help break down the cellular structure. I dont know if it helps, but it breaks up the work load. For grinding, a power grinder is worth every penny. I have tried the hand grinders, and they are ok for small work. I have a Cabelas 1hp and love it. It makes grinding much easier and faster. Cleanup is simple. It has a sausage stuffer with it, but I havent tried it yet. Burger gets put into the cabelas burger and sausage bags. I like to mix it with a little bit of the bacon ends and pieces from Safeway.
I make jerky by either slicing the meat on an inexpensive power meat slicer or a jerky shooter. The slicer is a little easier, as the jerky shooter can wear out the forearms pretty quick. I started a batch of spices for my jerky mix about 10 years ago and just keep adding to it. It started with a pound of salt, 4 oz black pepper, 5 oz of Tonys Creole seasoning, a teaspoon of cayanne pepper and a few other ingredients. Everytime it gets low, I just add more stuff to it. It has taken on a life of its own. Ive been asked for the recipe, but even I dont know it now.