We've hunted at our Muskingum camp for 35 years. Many a deer was shot & lost over night in + 60* temps!
I had a neighbor who heavily studied American Indian History. He always preached/ taught us the ways to 'Air/Sun' dry & preserve meats.
He called it 'Indian jerky'. "No Need to cook!"

(He hung his deer meat so long that the outside was BLACK & FUZZY!!!.
"Now" he said, "IT'S DONE, it's TENDER and ready to eat!" OMG)
After you find, gut, cape, & thoroughly clean w cold water & dry,,, rub down the entire carcuss, inside & out, with red & or black pepper & garlic salt if available.
Hang the meat high in a shaded tree & let it wind & air dry. (indians used 'sun racks' to dry/cure & cold smoke their jerky)
His QUOTE;
If a blow fly won't land, you've done a good job.
We've had guys that didn't listen,,, they threw a bag of ice inside the cavity that wasn't caped and properly cleaned under the hide, & then wrapped it in a tarp or plastic & LEFT IT ON THE GROUND in the shade,,, sometimes for a day or two!!!
When they got home,,, they unrapped garbage.
I ALWAYS TAKE 2 CANS OF BLACK PEPPER WITH ME,,, When I warm-weather bow hunt.