Only long enough to get the skin off. If taken in the morning, it will be processed in time to be back in the stand by 15:30 or if taken in the afternoon, gets done that evening.
That seems awfully long for anything above 36-38 degrees in a controlled cooler.I've been in a lot of disputes about this and just curious how long do you let your deer hang and why. I have always let my deer hang for 10-14 days as long as the temp outside doesn't go above 50 degrees.
You never see a butcher hang a side of beef with the hide on it.
Do a little research on this. Beef gets hung for 14-28 days before butchering.