I'm itching to get out and fill a doe tag in the next week or two to start making jerky. I'll need to get a cooler ready and I'll probably wash, quarter it, and pack it in ice asap. Last year my boy shot a deer on a night that reached a low of 50. I left the skin on, washed it out, and packed it full of ice until taking it to the locker in the morning. It worked out but I probably won't do that again. What are you guys doing when you harvest a deer in warm weather?

I'm lucky to know a farmer who butchers and has a walk in cooler. He skins them right away and let's them hang for awhile before he cuts them up.

Remember body temp around 98 deg. So it can cool to out side temp with no worry.

If you put a few bags of ice in the cavity, lay them on a concrete floor and cover them with a wet blanket you can get them very cool even in warm weather. The concrete floor is key. And the wet blanket is heavy enough to not let flies in. Flies hate black pepper. I sprinkle some around the field dressing cut and the hole in the ribs. No flies.

I hunt away from any town and our bow season is generally hot or warm weather. I don't have the luxury of a walk in cooler so I get mine dressed, quartered and in a ice chest as soon as I can.

Skinned quickly. Quartered, hung in shade, then I use a spray bottle with vinegar and wash the thing down, especially body cavity parts. Dry it and cooler it under ice. The vinegar kills a lot of bacteria on the surface. It is 94 today and I hunt on Sunday-2 week season for cow elk so we have no choice of waiting for cooler weather. My neighbor gut shot an antelope last week, used the vinegar trick and saved a lot of meat.

Agree with StikBow. On hot days, get the hide off and either bone them or break them down and hang them in elk quarter bags, sheets, or pillow cases. Anything that dies in the direct sun on such warm days is in for trouble in a very short time, or if its been dead overnight and not gutted and off the ground.

Our archery season opens at the end of the month and I have set many times in 90+ temps through October. Best thing I did was invest a large icechest. Get the guts out ASAP, hang, quarter, and keep in ice. When it's cool enough to allow I like to de- bone the whole carcass as it hangs. BUT in the heat, I get it cut into pieces that the icechest can handle.

-Bones

I have a fridge in my garage. We don't keep anything in the fridge part except for the occasional 24pk of yuengling. I take the shelves out, and quarter it up. Then butcher a few days later. Did all three of my archery deer that way last year. Works great.

This was last fall. I have an awesome wife who helps butcher

Next time take the hide off and put a game bag on it ,in 50 degree weather the meat will cool until you get on ice. Or, skin it, quarter it and get ice on it in the cooler with the drain open, replace Ice as needed.

Brian looks like your daughters helping out to ; )

Warm days i try to get home hang and skin while there warm then atleast quater and get in 2nd fridge,,,do the final meat run next day or two If its real hot and its a ride to house ill buy couple bags of ice and stuff it like a turkey

Last year I took a deer in the evening, the temperature was t-shirt. I used a procedure I watched online 'the gutless method' of quartering and was finished within an hour and had the meat on ice. I always bring two coolers filled with ice so the ice is already on hand. After a couple of days I get around to boning out then freeze

Rusty

Gut,skin and quarter it before storing in a large ice chest. I've got ice filled frozen milk jugs standing by in my freezer, waiting to be replaced with fresh venison.

50 is hot???! We don't get 50 hunting weather typically til late Oct/Nov. I have shot many deer in much warmer weather and left them overnight in the bed of my truck until I could get them to the butcher in the morning. I gut them and make sure everything is out and vented as much as possible, and stuff a couple of bags in the cavity and between the legs, and never had a problem...

I hit and killed one on a summer night coming back from fishing. We got the permit to keep it, skinned it, hung it in a tree and doused it with black pepper. I didn't check the temp, but it had to be 75ish. We hung it till morning till we could take it to a bar owner friend and put it in his walk in cooler till we could make arrangements to have it butchered. It probably hung in that temp for close to 8 hours and it was okay except for the part where the car hit.

I'd say, with ice you'd be okay for a good while. Don't forget the black pepper if any flies may be able to get to it.

Usually warm in Oklahoma. I gut immediately then hang and skin. The meat goes into ice chests until I butcher and package. I never hang it long but I know a guy that did and ruined the meat. I carry a dolly in pickup that I tie it on to pull out of woods. Makes it easier to load by myself also. Good luck

I got 2 does last weekend and got them skinned, cut up right away on ice and then to butcher couple days later to get some specialty made up. Was cool in morn both sat and sun then got hotter as days went on so glad got dressed quickly and on ice to cool off. Big doe and a litterer doe with 1rst one at 7 am sat my EB tag for NJ.

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