I was on your side up until the gutting the deer thing. You already realized you made a mistake by the shot and the track job. Stuff happens. Live, learn and move on.

But..... what are you talking about gutting it 24 hours later? You're not going to because it's going to smell? Or you're worried about the meat? (which was fine by the way) 30 degrees and 24 hours? I intentionally let mine hang that long or longer. But if it was simply because you thought the gut job would be extra stinky than that's just wrong.