I just shot a sow and it will be an hour to hour and a half before I can get her gutted. 50 degrees, will the meat still be good?

Yes.

I would gut it now.

Pork spoils fast get it on ice as quick as you can.

get cool as quick as you can , it don't take long .

I got it gutted and the straps and tenderloin out in a little over an hour and put on ice.

You're good

At 50 degrees, as long as not gut shot, a couple hours isn't gonna hurt.

I agree, although if I know I have to wait an hour or so (As in, trapped four hogs and it's gonna be a little while before I get to the last one) I'll hose 'em down to try to help cool the meat. Then I make sure they're lying in the shade. At night, of course, I don't worry about the shade thing. But then, I generally check traps in the morning. I hate staying up 'til midnight cleaning hogs.

I would take the straps and the hams (leave hide on) pretty quick and ice them down.

The meat is fine. It takes longer for the meat to spoil than what some people think.

I would agree with Skinnerback... think about what our forefathers 2 centuries ago had to do in the field and obviously had no coolers full of ice !!!

I doubt it spoils but gutting takes like three minutes so

Yup



But you need to gut and cool it as soon as possible....

If you let one lay for a bit during a hunt, like I have done many times, especially when it's warm the belly will swell up a little. That doesn't mean the meat is going bad. You just need to be careful when gutting so to not get the innards on the meat. If you're scared or lazy then use the no gut method. I prefer gutting soon because of the belly swell and no it doesn't take long to do, but it takes the meat a while to go bad regardless. You don't have to drop what you're doing and immediately go clean your pig and put it on ice. You have a few hours or more if it's cold out. No reason to ruin the rest of your hunt because you shot a pig early. The meat will be fine as long as you get to it within a few hours. If you shot the pig with a bow or rifle in the vitals or a little far back and leave it lay for a while I wouldn't bother gutting to save the ribs. If you shoot head/neck everything in the belly stays in the belly, even after several hours of laying the ribs and the rest of the meat will still be good. Just don't bust the guts.

I ain't skeered so I must be lazy. I use the no gut method 99% of the time.

When I've got a bunch of pigs in a trap I prefer to take one or two out at a time, especially in the Summer and especially when I'm by myself. That is mainly because I normally keep the ribs and don't want to have to deal with a swollen belly. Big belly does not mean bad meat. Gut as soon as you can though.

To each their own, I just like poking at the no gut guys sometimes. I also use the no gut method regularly when out in the farm country . No facilities out there to clean pigs and also not out there for meat, you're there for removal. Wanna take some meat home you take what you want with the pig on the ground quickly and move on. No gutting. It's easy to put a pig on it's belly and pull the loins & hams. The rest goes to the yotes and pigs.