This is another of those "It depends" answers. Check it every day, and your nose will tell you if its still OK. We like to only hang quarters, and get boned meat into coolers and on ice as soon as possible. The key is to get it cold as soon as you can, and also dried out, to preserve it from spoiling. Just because the air temp is dropping doesn't mean those cold temps are getting to the center of that meat ball. Game bags are better than plastic, but still don't breathe all that well. Meat will spoil in plastic trash bags in as little as two days. I would prefer to lay it out, get it dried and as cold as possible, and make sure I put it in smaller bags, rather than big heavy clumps of meat.