If I had access to a cooler I wouldn't hestitate to hang it max 2 days with hide off. I usually let mine hang over night, temps allow so the meat sets, not ages to cut up better.

I then debone everything to tin pans and set in the freezer for a day or so, clean and bagged and in the freezer for the processor. When I get the call, it's all bologna...MMmmmMMmmM