If you can get it cool somehow, do it. Some will take foam insulation and a window air conditioner to make a make-shift cooler. I will remove the loins right away, leave the skin on, and let hang overnight to drain blood. Leaaving the skin on will protect meat from air and flys. Warm meat is miserable to process but it can be done. Take a couple bags of ice and fill the rib cage, then cover with a tarp.