Next day if it is warm
One week if it is cold
I did freeze a couple solid one late season. Let them hang to long. Had to drag them into the kitchen over night to thaw enough to cut up. I am a lucky guy to have a real understanding wife. I came down the next morning and there she was making coffee, stradling a 6 point.
After skinning the deer, I quarter it, and take the meat and place it in a cooler (or two if necessary). I keep frozen 2 liter bottles handy and place them in the cooler on the bottom and top, separating the meat from the bottles with butcher paper. Essentially it's like a big deer sandwich where the bottles are the bread, paper is the lettuce and the meat is the meat. I let it sit for app. 6-8 days and then process the meat, wrap and freeze. I have found that letting the meat age inside the cooler works very well. If I still lived in upstate NY I would hang it outside the local tavern like my buddies..
Let me start off by saying that I am a scaredy cat.
For someone that spent 3 years in 82nd Airborne jumping out of all manner of military aircraft, my friends find this ludicrous - but... it is what it is!
Climbing stand? Yep, still scared - put me up 15' and that is about it.
Ladder stands? I am better in these - but still cautious.
Chain on stands? Used to love them, now they terrify me.
I was once ridiculed for putting chain on stands waaaay too high - some of my friends...