You Guys are worrying way to hard. I stick my deer, then take him/her to the cleaning station. Anywhere you can hang a Gambrial. Gut then skin the deer. In the cooler within 15 minutes. We are in south Texas where the temps are usually pretty warm. We keep ice on the carcaus for at least two to four days. Then we process it. Makes the best steakes and roast, you ever had.