I agree with woods walker. I've got a Remington brand game hanger that came with 2 double pulleys and rope. The hanger is pretty heavy duty and this one comes in 2 pieces. I hang it from my basket ball hoop, back my truck up right under it, make my leg slits, put a hook through each leg, put the 2 piece together, and hoist the deer right out of the truck. Easy for 1 person operation. I can stand in the back of the truck to get the hide started over the rear end or I can stand on the ground and adjust the height as needed. If the carcass wants to spin or turn on me, I wire the hanger so the carcass can't turn while I'm working on it. Once the hide is off I trim as much fat off as I can. Just seems easier cutting on the hanger than trying to take fat off of smaller pieces of meat like the back straps and quarters. The better job you do of getting the fat off, the better the meat is going to taste. Take your time, you're saving at least $70 and this is where you'll do a better job than most shops. You will also be able to see your cuts better and get more meat off the bone than most shops would.
Some little tricks I've learned is never cut hide from the fur side while field dressing or skinning. Especially when starting the legs and finishing up at the top of the neck. Use the knife point to get under the hide with your blade out away from the meat. Fur is like carpet. Cut the back, not the fur, hairs or nap. If you cut 1" of fur from the hair side, you've just cut thouands of hairs that are now loose and sticking to your meat, knife and hands. You'll end up with a lot less hair on your meat, and save a lot of time cleaning the hair off if you just cut all hide from the inside out. I think this is the #1 mistake made field dressing and skinning. Nothing's nastier than hairy meat.
The second biggest mistake when field dressing is exposing all the meat on the inside of the rear quarters, I leave as much hide on the insides of the rear quarters as possible. There is no need to cut any meat on the rear quarters in the field. Leave it covered and reach in to get entrails out of the rear so you're not exposing the meat to the entrails as you're getting them out. Leaving the hide on keeps the meat a lot cleaner when dragging out too. Also exposes less meat to air so the meat don't get crusty. I don't split the pelvic bone in the field or butchering. Too many times I've seen people break the pelvic bone to clean out the rear end and end up breaking the bladder onto the exposed meat and then drag the exposed meat through dirt and leaves on the way out of the woods. Yuck.
Once hanging, I cut the meat down to the hip joint and use my knee for leverage to pop the joint. Be careful not to drop the quarter and pay attention to the other quarter so it doesn't come off the hanger and land on the floor. For me, this is the trickiest part of butchering when by myself. I usually use the wire that I use to keep the carcass from turning to also secure the last quarter to the hanger at the same time. Getting the 2nd quarter off the pelvic bone is a matter of a little leverage to pull the joint apart enough to get a knife in to cut the wire like tendon that holds it together. Sometimes I struggle a lot more than needed here.
From quartering it, I then hand it over to my wife to debone and wrap. If I'm required to help, I take for ever, make a huge mess, do it wrong, complain and annoy my wife until she tells me to get out of her kitchen. To you young married or soon to be married men out there, my advise is to do the same, it will save you a lot of time in the long run! [:D]
American by birth, hunter by choice.