Chilling: Improper temperature is meat’s worst enemy.The surface of the carcass may be contaminated with bacteria that can spoil the meat unless chilling stops the growth. During warm hunting seasons special care should be taken to keep the carcass cool. It should be kept in the shade and allowed as much air circulation as possible.
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[ul][*]Refrigerate the deer carcass as soon as possible for best quality. If the weather is over 40 °F, it is strongly recommended that the carcass be taken to a cooler the day of the kill. If the air temperature is above 50 °F as it often is in South Carolina, the deer carcass should be refrigerated within three to four hours after killing.[*]Cool the animal quickly. Cool the carcass by propping the chest open with a clean stick and allowing air to circulate. Filling the cavity with bags of ice will also enhance cooling.[*]To aid cooling in warm weather, the animal may be skinned if you have provisions to keep the carcass clean. Use ground pepper and cheesecloth or light cotton bags to protect the skinned carcass from contamination by flies. Do not use airtight gamebags or tarps that hold in heat and will cause meat to spoil rapidly.[*]In cool weather (28 to 35 °F), wrap the carcass or quarters in a sheet and hang to chill in a ventilated shed.[*]Do not allow the carcass to freeze. Freezing may toughen the meat.