Mine typically hang afew days....then go on ice a few more until I have time to work them up to go in the freezer. This year my sons buck was killed last monday - hung till Saturday then went on ice. I cut him up last night (9 days total). In 20yrs of doing it this way, I've always had good meat - never an issue.

I have a friend that lets his meat hang a LOOONNNNGGG time, weeks if its cold enough.