Transport the carcass to camp and skin it if the temperature is expected to be above freezing the first night after the kill. After skinning, wrap the carcass in light muslin, cheesecloth, or mosquito netting and hang in the shade to cool. This covering will keep flies, bugs, and dust from the meat. Avoid heavy tarpaulins or canvas bags that hold in the heat. If the weather is cool, leave the hide on to protect the meat on the trip home.
High temperatures enroute often cause spoilage, especially in gunshot areas.
Hides Avoid damaging the hide by dragging or careless handling. Aging usually results in improvement of tenderness and flavor. However, not all meat should be aged. Aging carcasses with little or no fat cover is not recommended by meat specialist. Lean meat is exposed and is susceptible to deterioration through microbial growth.