This time of year here in NJ I have to get it skinned and butchered almost as soon as I get home. No fooling around. But, once temps get to about 40-45 degrees at night and below 50 by say 5PM, I feel OK with letting it hang overnight as long as it's in the shade and won't get hit by early morning sun.

Come mid November here in NJ, I can count on temps at night being just about 40 degrees. December is awesome because I can let them hang for a day or two and bang out 3 deer in one Saturday!

it is tough to hang for long this early in the season.....i cut up my own meat and bag....i use a room a/c unit and point it into the carcass if i have to let it hang thru the day....keep my garage door shut and light off and that keeps the meat cool enough to not spoil for a day or 2...i do leave the hide on ...it helps the meat stay cool when doing it from the inside...