Packing the gut cavity with ice is a godsend in hot weather.
Freezing a few gallon jugs of water helps save a few bucks and lasts far longer than the barely froze ice from stores. Stick 1-3 of these in the gut and make sure you have ice between and on top of the legs/hams too.
In my heat and humidity and FLIES.... If my meat ain't in a cooler and chillin' in under an hour, it is already hung and gettin' processed.