In Greece, people eat meat that is almost rotten. Many here like the meat processed as quickly as possible. Most people will say hanging times depend on animal and age. If you can control the tempurature and on avergae have a 3 year old doe... I would say 3-5 days.
I always let my nose be the guide. Smell the meat everyday. The slightest smell of anything but clean, fresh meat means you better get proccessing. Regardless of how long it has been hanging.