Would you eat a hog that was out overnight last night? It was 35 degrees last night and she was in shade.

I wouldn't but I'm far from an expert on the subject so take that with a grain of salt...

35 degrees the meat should be fine but with that said I wouldn't if it was gut shot or you have second thoughts about it. 35 degrees overnight in the shade this morning shouldn't be a problem.

No I would not. Internal temp was nearly 100 degrees and releasing internal gases. Even at 35 degrees that hog did not cool down internally. Would you get sick, maybe not. Grind it all up for sausage and find out.

Nope

I would pass on it

No way.

I agree. I have a relative who used to be a health inspector in another state. She said one of the problems she often encountered was restaurants that cooked a large pot of beans and then put the entire pot into their refrigerator. When she found something like this she would get the owner/manager and then put a thermometer into the middle of the pot. Even though the pot had been in the refrigerator for several hours, the middle if it was usually still warm and a good home for bacteria. A hog at 35 degrees would be much the same.

If it were 20 degrees out, I might take the leg quarters if it were a smaller hog.

Nope

I have recovered a deer under similar conditions, and ate it. I think it would be OK. If nothing else, you could remove the back straps. Think of this, how much of the meat harvested is touching the internal organs/guts where the heat is? I would not take any rib meat, or tender loins.

Well he took the hind quarters and backstraps. Hope it was ok. Thanks for all the responses.

Absolutely not!

I wouldn’t do it..

I wouldn't

No no no no NO

I wouldn’t, but if it’s not gut shot, what would be the difference between doing it with a deer and doing it with a hog?

Couple years ago I had a frozen 3 pound package of bacon. This is cured meat with no bacteria and no guts and its frozen. I forgot it in the truck and it sat overnight during the winter temp in the 40's. The next morning I put it in the fridge and cooked some when I got home and it was ok. I froze the rest and thought it would be ok. When I thawed it back out and cooked more of it it was obviously spoiled.

I would not, I wouldn't with a deer either.

I was under the impression meat is not to be re-frozen.

My understanding (which may be incorrect) is that meat can be refrozen but it loses nutritional value every time that's done.
Most of the poultry or fish sold in stores has been previously frozen, and quite a few people freeze it again.

Actually, for poultry, as long as the meat hasn't been below 0°F it can be labeled as "Never Frozen".
Yep, it can be frozen and as long as it didn't go below zero, it's officially "Never Frozen".
https://www.fsis.usda.gov/wps/portal/fsi...d-similar-terms

Many people don't like to refreeze, I try not to, but have done it many times if it hasn't gotten too warm or just been thawed too long or been contaminated in some other way it will be fine.

Too many out there you can shoot year-round to risk it.....

Just shoot another one.....