Chris your temps are a little on the high side, but your probually talking about the temps which the weather man gives for the day correct. When an animal is inside a garage hanging, the temps are usually a little cooler inside there (deep doors closed to help keep the heat out) so this will help you.

2 or 3 days at this temp should be ok, but over all it will shorten your hanging times. What Bigg-BirddVA posted is good info. The higher the temp, the process is faster (why we hang the meat). Not many of us have proper coolers to hang meat at the optium temps so it will become experiance that will guide you. I personally will hang the meat as long as I can. That is, if it is left another day, it will be too late (actually it is about 2 - 3 days not 1, before it crosses the line to spoilage) then I butcher it. I leave the skin on, hang the animal, pry open the chest cavity for air circulation then keep a watch on the inside ribs. If you notice that the inside ribs start to get slippery, then it is time to butcher the deer. This is how I do my animals (over 30 years doing it this way), but there are many different methods as you will probually hear about in this thread.

Good luck.