I loaded the test too. I put the skin in the cellar and went straight to the carcass. Then I started this cycle:
Sleep. Wake from the rain. (It always seems to rain if you're drop dead tired and outside. Doesn't it?) Cut carcass. Try to pick it up. Repeat.
Using this cycle, I was able to carry the largely cut carcass and the meat into the cellar.
After everything in the cellar: Went inside to sleep. Did eat before going to sleep. (Sometimes useful not to - to wake earlier.)
Once waking up, I cut the rest of the carcass, got fat and dropped it in to the cellar. Only after that I picked up the cleaned skin and went to soak it.
78 stale cuts and the rest are still 'normal'. Ample time to smoke. The fat should stay fine in the cellar.
EDIT: Reading the log below, it looks like I tripped in to the cellar in the morning
EDIT: In current urw version one should put the fresh skin into the cellar and cut the whole carcass asap. Then clean the skin. A dedicated tanning cellar near waterline helps too - though not very realistic/immersive. Hopefully suggestion on
field dressing and quartering passes. It would make initial butchering faster.