Dirt, I know this question wasn't for me but I also use the vinegar/water technique for wiping down the carcass. It does an excellent job at removing the pesky little hairs from the skinning/gutting process, removes blood/debris and as you mention will kill bacteria as the use of water on the carcass is not consider a good practice for it can introduce bacteria when hanging. I as well butcher all my own game, as well as several other each year and this tech. has proved to be worth the effort when it comes time to cut n' wrap and eat.

When I have to pack an animal meaning no time to hang for the short 24 hours required to fully relax the meat, I will employ tatics such as milk or acid based merinades to draw out the excess blood from the cuts of meat. This has proved virtually no difference in table fare IME to the hanged animals, just a little more planning and elbow grease if you will when preparing the meal.