If I was to sell you a chicken, pork roast, or a beef steak  would you consider hanging them in a tree outside for a week in weather that hit 50 degrees  and then eating them? 

    In the food industry there is what's known as the 40 -140 rule. Bacteria growth accelerates between those two temperatures. I never advocate hanging deer unless the highest temperature of the day would be less than 40, and then I would only hang it overnight and get it to a cooler the next day.

    Will the meat from your deer harm you? Probably not if cooked all the way through, however after hanging for that length of time and already having a detectable odor the taste may be less than perfect. I'd recommend making it into seasoned sausage of some type as the seasoning will mask any off taste.

    Good luck,

 

Dave