3 days is not entirely wrong...just depends on temps..if you are going to take it somewhere to get processed they usually keep it below 40 and above freezing...if you are above 40 degrees in both day and night...I wouldn't recommend hanging it outside for 3 days...butchers will typically wait 3 days minimum depending on how much they have to catch up on...some wait longer.

#2 if they are eating all of it...then you should put more out...to keep them coming back in..