Well first off i agree with everybody skin the animal asap because all its going to do is keep the meat warm and stink. I will usually let the fronts of an animal hang from anywhere from 2 days to a week and the hinds from anywhere from a week to 2 weeks because i find it reduces the wild taste and allows the meat to tenderize. If the weather is warm though and i cant keep the meat cold i will cut it up as soon as i fell it has a danger of going bad.