Excuse, me!
Isn't that a little personal.

Depends on the weather if its nice and cold it hangs for quite a while ,if its warm I butcher it ASAP and get it frozen.

1 to 2 days. If it's warm.
3 to 4 days. If it's cool.

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..

hahah adkbear thats awesome me too i love the wife she lets me do whatever i need too ya a week here its usually cold enough ive had venison freeze up on me too

I just pack it out and take it to jerry's taxidermy he let's it hang in the cooler keep in mind that during most of the season the high's are 40-60 except for the random cold snap.

ya at that time of year here we usually have snow on the ground so it aint to nice out