I killed a moose a few days ago. I shot him first thing, first day. I had him quartered and hanging on the meat pole by noon. By that night the deep tissue internal temp was 64 degrees. By the next morning it was at 43. I have it home now and am hanging it and would like to hang it for 4 or 5 more days to allow for aging. My question is, if the meat temp comes up a little during the day, how warm is too warm internal. At what point do I just need to get it down and process. It has a nice skin on the outside and as of yet it hasn't gotten over 50 degrees. Your help would be appreciated.