Call around the local meat lockers, and ask when they are processing deer meat. If they have a slicer maybe the'll accomodate you. I know that around here lockers only process deer phesant etc. at certain times of the month/week because due to regulations they have to completely clean and sanitize after so there is no meatly cross-contamination. My husband just has the locker make the jerky sausage burger...we picked the locker based on a sample they provided 
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Strength does not come from how much weight you can lift, or how many miles you can run. It comes from knowing that you set a goal, and rose to the challenge. Strength comes from within.
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