Well today is the first day of a new youth deer season. I'm taking the boy out this morning. My buddy offered to butcher my deer for me this year. I know how to skin and de-bone but no nothing about steaking. The only problem with him doing it is that he'll be out of town until this weekend. How long can the deer be hung without the meat going bad??? I'm in PA and it's not supposed to get much above 50 today and at night the temp goes down to upper 30's to lower 40's