4 or 5 days. I have access to a cooler and use it in early season, if I get lucky this weekend I'll probably hang it in my garage. The temps should be low enough.

why do yall let the meat hang or sit on ice?
what does it do for the meat?

I seldom "age"more than 72 hours. In most cases, I will gut, skin and quarter the deer ASAP. I remove as much of the hair as I can, remove coagulated blood and cut away all of the damaged meat.I then clean and cool the remaining meat in a cold water bath, pouring off the "heated" water 3-4 times.I do this to thoroughly clean the meat and optimize the life of the ice. Then I ice it throughly and periodically pour off the melt-water. 99% of the time I use a processor rather than butcher it myself.

I like to let 'em hang for as long as the weather allows...in the garage it stays around 35-40* in the winter so I've had deer hang almost 3 weeks cause I forgot about it...lol...but it was awsome eating....and no bloody cleanup in the garage either...another bonus.

try for a week if temp stays down

Depends on the Temp.

I would bet that a whole lot of people have ruined their meat by letting it hang too long. I don't think there is a bit of difference in the taste by letting them hang, just more likelihood of having it spoil. It's funny how many people will swear by this hanging business and then they will proceed to chop the whole deer up into jerky and burger! Doesn't make a whole lot of sense to me really.