Peel day old carcass from road. (I keep a spatcula and some heavy duty freezer ziploc bags in the car just in case). The best time to harvest is late morning. If you wait too long the flies will take over. Let carcass age a little in bag to loosen skin and then peel skin off. Remove bones. Add choice of seasonings. Set out to dry in sun but keep out of reach from flies and dogs. After curing in the sun for 48 hours test for doneness. If meat is too tough, throw back on road and run over with truck a few times until you reach the desired tenderness. Note: avoid carcasses with black fur and white stripe down center.