Well, unlike the OP, I don't kill that many deer. Sounds like fun though. I usually kill 4-6 deer a year. That's all I need. Skinning can be a pain but it doesn't take me long. I process all of my deer meat from start to finish. I have the Lem grinder, tenderizer, meat mixer and vacuum sealer. I've put two on the ground so far this year and I really like to process two at a time.
Last week, I made 50 lbs of sausage and a lot of ground meat. The only fry meat I kept out of both deer was the tenderloin. I even ground the back straps up.
We use a lot more ground meat than fry meat.