I like meat to be hung for 2-3 days if possible in 40degree weather. If I know its going to be well below freezing that night, I won't let it sit outside, if I know its going to be over 55F during the day, I will start cutting it up. Its rare I get to let meat hang for more than a day. Weather usually won't cooperate.

But with early season right now, its gets skinned and the whole hinds taken out out along with shoulders and backstraps and put in a cooler with ice packs for a day or two.