I don't gut mine. I hang my deer and skin it as soon as I can after killing it. I will cut just enough of the guts to get at the tenderloins. After I cut the backstraps out and get the front quarters, I saw the back at the hip and the carcass falls to the ground with guts inside. I never have to touch the guts. The two hind quarters are now hanging, and I saw them in two and put in the ice chest. I can do this whole process in about 20 to 25 minutes. I also wear surgical gloves when I clean deer. It keeps my hands nice and clean.