LOW 60's

It was in the low-mid 90s opening day here last year. Killed a good 8 point but didn’t recover till the next morning. Meat was rurnt and it made me sick to waste it like that.

Used to hunt south Louisiana early bow in the 80s and 90s. Sweat like crazy. I dont attempt to hunt now unless in the 60s.

I actually gave up the loins and ribs and we didn’t gut it just because it took so long to get out of the field. I think the rest of the meat should be fine. It was cooled down quickly because we just started skinning

Freestatehunter, i reckon if i had an opportunity to go kill a big ole buck like that one, i would just go and figure out the details when it hit the ground. Great deer.

Once it gets above 55 degrees I ain't walking half a mile and climbing a tree just to kill a pine goat. May drive up to the shooting house but that's it.

100 berzilyun degrees

Time is crucial for good tasting venison! Unless I have a processor very close or shoot one out the back door I prefer the temperature to be below 45 degrees that day or colder if possible. Keep the meat at 40 or below and it will taste good. Bacteria starts growing faster the more about 40 degrees it get's and can make meat spoil quick.
I really don't support the idea of checking deer out on warm days on public hunts due to the chance of the meat spoiling. If they insist on doing this there should be check out stations to record the data on all exit points or a processor at the station. I bet there has been a lot meat spoilage due to this reason.

I appreciate it brother.

Temperature doesn’t matter to me. I shot my best deer on a Hot day. I care more about the skeeters. I’ve jumped out of my truck to just jump back in 2 min later because of skeeters.

Same here, and plan ahead on how to get the meat skinned out and quartered on ice, and let the cooler drain. If I can't handle the meat properly, I won't shoot.

With the opener in zones 3&4 down here being so early (August 15th is opening day on private), I refuse to shoot anything unless it’s a wall hanger. Antlers won’t spoil but the meat will if anything even slightly goes sideways. And temps rarely get below 75 until October. I’ve only hunted those zones a few times as a guest since my land and public land I hunt is in zone 2, which doesn’t open up for archery until Sept 15. Even then, it’ll have to be below 80 for me to really have the desire to get out behind the house. Where I hunt on public it’s just too far back in there to try and kill one and get it taken care of before things could spoil. So to the OP’s question it’ll have to be 75 or below before I shoot one and I’m going to be very selective until it gets below 60.

If you are waiting for days when the temps are 40 deg in central Alabama you won't hunt but a couple days a year and a fair amount of those days it will be nice and rainy. It just doesnt get that cool that often around here.

Man I have hunted some hot evenings in my bow hunting career. I don’t have a “limit”.

I can't get into hunting period when it's hot, i'll just go fishing at the camp, or take the boys and drop them off and come back and cook...

I've killed some of my biggest deer when it was hot. I think it bothers us more than it does them.

They start season in south FL in late July because that's when they rut down there. In Central FL, it can be hot even in December I have surely killed deer in the 80s and maybe low 90s.

It waa 97 here today. You couldnt catxh me in a stand.

Some years parts of Alabama below Montgomery feel like an extension of fall. Now above Montgomery most years between Nov. 1 and Feb. 15 there will about 30-40 days or more in that period of nights in low forties or upper 30's. If I feel like I am not close enough to a place to get the deer in a cooler or freezer to keep it from spoiling I will just let them walk. That meat needs to stay bellow 42 degrees to stay fresh.

I've killed a good buck in 97 degrees on Florida bow hunting. The way I found him was hearing the humming of flies. It was kinda bad.....