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I strive for low temps for two reasons. One is safety, the other is that grinders and knives work better that way. Overdid it a bit last time, water froze on the tailgate while I was butchering the hog. Had to process the meat before it froze solid (inside the ice chest!) outside in my pickup the next day. In Texas. Hard to believe after day 19 of triple digit heat.
Glad to hear a pro chime in, I think most of us who are serious about game feel we have to be a bit more careful than the pros. Wild hogs present special challenges and cautions but I take the same precautions with domestic pork and chicken. Most of us don't have a facility that we can wash down completely before and after each job but we do the best we can.
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