EMPyre,, You have just been flooded with some sound, and proven advice..I have killed well over 100 deer, and lost only ONE to spoilage by being cheap.. Here is what I look at when I hang a deer..
1) If the day time temps are over 45* take the deer to a butcher to hang..It will cost you a few bucks to just hang it if your going to cut it up yourself, or you can just let them cut it..If you worried about getting your deer back, most meat cutters will let you watch, and sometimes help wrap burger..
2)If the nightime temps goes down into freezing temps (32* and less) then warms up to the 40's get your deer to the butchers..Temp changes like this will spoil your deer in a hurry..
So might I suggest a little rule of thumb that works for me.. If you kill a deer (and I hope you do) this time of year,, gut it, get it home, hang it skin it, wash it down with the garden hose(to clean off any blood, and hair) and get it to the butcher by the next day.. The quicker you get the meat cool,,the better the meat will taste..
Hunterman(tony)
