Ok, this is the first time I have ever shot a bull during the first week of september and the warmer weather here in the interior is worrying me. The moose traveled for one and a half days in boat (with pretty good ventilation - non-stop ride so no hanging it at night or anything) and got hung up about 40 hours after shooting it- blood still dripping but mostly drained out. It was well bled and well taken care of, plus where I was hunting was MUCH cooler than here in Fairbanks. Thus I am sure it was fine on arrival, here is the problem, I now have it hanging in a cool garage and am processing it as fast as I can swing knives and freezer paper as I am worried that the 50-55 degree garage will spoil the meat in short order - about how long do you think I have to get this fella done? I am used to hanging it for about 4 days to age nicely, but that is at around 40 degrees... not 55. Any experience and info on this would be MUCH appreciated! I have never lost any meat in my life and I am determined that if it takes buying an air conditioner and a bunch of no-doze... I will make sure the meat stays ok!