Bacteria grow most rapidly in the range of temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit, doubling in number in as little as 20 minutes. Temperatures below 40 degrees F will slow the growth of the bacteria but will not kill them. Be safe! Refrigerate the carcass below 40 degrees Fahrenheit. Don't leave the carcass hanging outdoors as the temperatures have not been cold enough to slow bacterial growth.

More tips:

Use clean water, premoistened wipes, or alcohol swabs to clean the knife frequently or between cuts to avoid dragging bacteria into the meat while field dressing.

Dress the carcass as soon as possible

Remove all dirt, feces, hair, and bloodshot areas.

Wipe out the cavity with individual paper towels. Prop the cavity open with a clean stick to aid in air circulation.

If you wash the cavity with water, dry the area quickly to prevent spoilage.

After cleaning the cavity, you can add ice sealed in plastic bags and pack them into the cavity. Secure the cavity shut with a cord or rope.

Keep the carcass out of direct sunlight and allow for adequate air circulation.

Keep the carcass cool during transport. Keep it out of direct sunlight. Do not tie the deer across the hood or roof of a car. Do not put a deer in the trunk while it's still warm. Allow for adequate air circulation.

Transport the carcass to the processing facility as soon as possible. Processing should be done only by businesses with fully refrigerated facilities.

If you are processing your own game, hold the carcass at 40 degress Fahrenheit or less.

Good hunting and Be careful!