Several factors will determine how long you have before you have the deer processed. Outside temp is one. Down south, it can be 80 deg during bow season, you would want to move pretty quick if it is warm.
Cabelas sells a neat little tool for pulling and cutting the anus. I do recomend having some way of haning the deer by the back legs and spread for an easier skinning. You don't want to wait too long before gutting the deer, the guts will start to spoil the meat soon. Field dress or skin and gut pretty quick.
Some people like to hang their deer for several days in a cooler at 40-45 degs. I do. If you don't have a cooler, an ice chest will work just fine. Or several ice chest if they are not big enough. Gun hunters that have a lot of blood shot meat will sometimes let a deer soak in ice water for 3 or 4 days to dray the blood out of the meat. Draining the bloody water our daily and adding new ice.
Having a good sharp knife with a skinning hook/gut hook will be handy for a firstimer. Some kind of bone saw to split the breast bone and pelvic bone will be handy also.
One last tip, try to do as little cutting on the hide as possible. Pull as much as you can off. This will help in keeping the hair off of the meat.
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