One thing Im not too sure of and hope some can help. I have seen deer go 4 hours in near 90 degree weather during bow season before they were cleaned. From tracking, to hauling and loading, to paradeing and finally cleaned. I know the bacteria count rises the longer it goes without cooling but there are no hard rules to really follow. How long can the guts stay in before processing and to what temperatures, what to do to any meat that may have gotten stomach contents on it etc etc. Im sure its best to throw contaminated meat away but cant it be washed and made edible? I know of some who havent found deer till the next day and still consumed it but the weather was cold. I wish there was more info on these circumstances.