I got in a huge KY elk last night. It had been taken Sat morning and arrived at my shop a 6PM Sunday without being frozen or even kept in a cooler. It was laying in the open bed of their truck. The rack is going to net around 370s according to somebody who scored it rough up there. I guess they felt it was too much trouble to bag it or at least ice it down better? There was about 20 inches of neck meat still attached to the skull with a bag of ice placed up inside the caped part of the skin. The temps had been in the 60s during the day but low 40s at night. When the guy pulled up at my place and I looked over the side of his truck, I could smell the sour smell that I fear meant big time trouble. When I started caping it off, the neck meat was turning green and the sour smell filled the entire shop. It was not a decay or musky elk smell, it was SOUR! I got the cape off without noticing any slippage but as soon as it was removed, I mixed up about a cup of bactericide in enough water to sink it. I left it in the mix for about 10 minutes, rinsed it off lightly, hung it to drip for a few minutes then straight into the freezer. The cape measured 13X36 with extremely short hair so I figure it will be hard to replace it if needed. Any thoughts on whether this thing may survive? I was shocked at the lack of care since I have done work for the guy, and his step-son who shot it,in the past and we talked at length about how it needed to be cared for before they even left for the hunt. The boy is around 15 and this has to be the animal of a life time. They were in too big a hurry to stay around and explain much of why it wasn't taken better care of. My 1st instinct was to get it caped, try to kill some of the bacteria then get it frozen ASAP. Any ideas of what else I might have done? This was a 1st on such a trophy.