90 degrees here today with no end in sight - bow opener here next Saturday.

I HAVE HUNTED IN WARM TO HOT WEATHER KILLING DEER, ELK AND BEARS IN 80+ DEGREES OFTEN 6 - 10 HOURS FROM THE CLOSEST COOLER. WHEN TAKEN CARE OF THE WAY I SUGGEST WE HAVE NEVER HAD ANY MEAT SPOIL
IDAHO ARCHERY HUNTING STARTED OVER A MONTH AND NONE OF THE ELK OR DEER THAT WE HAVE KILLED SPOILED. WHY?? BECAUSE WE GET THE HIDE OFF OF THE CARCASS "IMMEDIATELY' AND GET IT INTO MEAT BAGS (TO KEEP MEAT AWAY FROM FLIES), OFF THE GROUND AND INTO THE SHADE. WITH ELK WE GET THEM CUT INTO QUARTERS BUT THE MOST IMPORTANT THING AND I WILL STRESS IT AGAIN "GET THE HIDE OFF IMMEDIATELY" HANG IN THE SHADE AND THE MEAT WILL DO JUST FINE EVEN WITH TEMPERATURES IN THE 90'S. WITH BEARS (200+ LB), MOOSE AND ELK I CUT THEM INTO QUARTER WHICH WILL LET THE MEAT COOL MORE QUICKLY AND YOU HAVE TO DO IT SO YOU CAN HANDLE THEM ANYWAY, UNLESS THEY ARE ON OR VERY NEAR A ROAD. THAT DOESN'T HAPPEN OFTEN WHERE I HAVE HUNTED MOST OF MY LIFE.
HERE IS MY SYSTEM: SHOOT IT, GUT IT, SKIN IT, HANG IT THERE IN THE SHADE, PACK IT OUT, HANG IT IN THE SHADE AT CAMP, TAKE IT HOME, CUT IT UP, WRAP IT, PUT IT IN THE FREEZER.
ONE OTHER VERY IMPORTANT THING IS TO KEEP THE MEAT CLEAN AND THE HAIR OFF OF IT

You are a couple hundred miles northeast of me. We're having the same weather and our early archery just opened. Starting two days ago I have four months of nearly continual deer season to fill my freezers. I can and will wait for colder weather. Never liked hunting in hot weather.

Get the meat off the deer asap and on ice/in fridge asap.

Well, she got a small doe Saturday morning around 8am . Temp was about 68* with 85% humidity . We were skinning it within 10 mins of the shot, and took the front and rear quarters, backstraps, loins, heart and liver. We put them in a chesses cloth game bag, then in a large fabric tote bag to carry back to the house. From the shot to the house we were at about 45 mins to an hour. Hung the meat in the shop fridge to cool. Came back about an hour later and warm meat raised the temps inside fridge to around 48*. Another hour and it was at 42*. At this point I had the shop cooled to 65* and butchered the meat ; this took about an hour and half or so. Meat was cool/cold to touch when it went into the freezer. I hope I got everything done right and the meat was safely handled and safe to eat. . Any thoughts ? -Thanks

it will be safe to eat. good on her. had fun and helping feed her family

I would have kept it Cooled but not cut up and frozen overnight at the very least.

Its Great she got her deer!

Thanks for the video, Marty. There are parts of our state where(because of CWD) we are not allowed to take any of the spine nor brain from. For those of us who live in non-cwd areas, your method makes it easy to comply and still do our own butchering.