I generally hunt South Texas (south of I-10). I haven't hunted in north-east TX, sorry.
scalding and scraping is kind of impractical in the field, as you might guess.
We gut them, skin them, cut the head off, then quarter and put into ice chests w/plenty of ice. Mostly it's way too hot here to let one hang overnight, unless you have a meat cooler. Skinning is easier if you can find a tree to hang them up for that operation.
Nothing real fancy, just throw away the parts you don't want to eat and put everything else on ice.
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