With this hot weather, especially afternoons, how long is too long to keep the guts/insides in a deer after shooting one.

I'd prefer on the spot removal, but that isn't always possible. 2 hours too long? 1 hour? 30 minutes?

Not writing about a gut shot deer, one hit in the vitals. What's your thoughts?

A couple gallons of frozen ice jugs thrown in the belly for cool down after gutting is nice to have.
God Bless,
David B.

I think it depends on the size of the deer as well as the outside temps. Seems like larger deer would generate more heat making quicker removal of organs more necessary.

I get mine cleaned out quick no matter the temp. The yellow jackets will drive you crazy this time of year while you dress one.

Since I have to be certified in food safety for work I use the same general guidelines even when hunting. Im not sure of all the different technicalities as far as letting meat hang and things like that but a good general rule of thumb is that you have 4 hours for meat to be at a temp between 40-135. In between those temps is when bacteria and such grow the fastest. I'm not sure that throwing ice in the cavity of one is really making that much of a difference in the grand scheme of things since it's not cooling down most of the actual meat that will be eaten such as hind quarters, shoulders and even the back straps. I try to start that 4 hour clock in my head from the time that I think it died or as close as possible.

For instance the doe I killed a week or so ago the outside temp was about 65. I gutted her within 2 hours and immediately quartered her, cut the back straps out, and had it all on ice within 3 hours. Knowing that it was going to take a little more time for the ice to cool it on down to where it needed to be. In my opinion; and I have not ask this in class but I will, the biggest mistake that most hunters make is just trying to get the guts out quickly then riding it around with the cavity now open and exposed. Assuming that it has not been gut shot and most everything is still intact, i would think you are better off not opening up until you're ready to do something with it. You just increase the risk of exposing the meat to things that it was not already exposed to. That is where ice in the cavity can help. It will cool the exposed area and keep bacteria from growing as quickly. Also remember the 4 hour rule is just that; 4 hours in that temp from time of death to time of cooking. So it also includes when you thaw it out to marinade it or while it sits out getting ready to be cooked. With that in mind I don't want to use up the whole 4 hours waiting on it to be gutted and processed.
All of that to say. I would do it as quick as possible as I think it keeps the meat tasting better and less gamey. I know I have let them hang after gutting them longer than this and never had a problem but I do think it makes a difference in taste and overall quality if it's done right and quicker. May be a bit more info than what you're looking for but its something to go by.

Great post Randy74. Appreciate your time in the response.

God Bless,
David B.

That's a great response with great information. I'm always rushing to skin, gut, & quarter. Much appreciated