Down here it is almost always too hot to let meat hang. I always quarter my deer and put it in an ice chest. I used to be antsy about getting it processed, usually within a day or two, if I was still out hunting. After seeing people letting meat stay on ice for 7-9 days, I don't worry about it anymore. Just keep the water drained off, and add new ice when needed, and it ages the meat, and allows the blood to drain out too. It's about the same as hanging it for a while.