Originally Posted by jerseyhunter

If bow hunting wait the appropriate amount of time depending where hit. Gut tag and back at the truck toss a couple frozen gallon ice bottles into the chest cavity. Gunn season it's colder and could wait. Do you butcher your own or taking it to someone?
Hanging Time

65-70 degrees 24-36 hours
50 degrees 3-4 days
35-40 degrees 7-10 days

I took these from a hunting and butchering book. I’ve been following these guidelines for over 15 years as I do all my own butchering.