I shot a buck Monday, 11-17. We just cut it up today 11-21. Temps have been high of 35 to a low of 18. It was hung in a garage, unheated, skin on. I prefer to leave the skin on, less crap to get on the meat (dust, bugs, whatever...), it also doesnt let the meat dry out to much. Hey, if it doesnt spoil, then it dont matter. It all depends on temps, but I prefer to let them hang for at least a few days before cutting.