a good temp. to let him hang over night or possibly two days is around 32 degrees or colder, we did that when i lived in missouri, but when i moved to georgia, i will kill it and cut it within the hour, you can still let the meat sit just put it in a cooler with plenty of ice and keep changing it out. to hot would be anything over 40 (that is my opinion, my aunt and uncle own are butchers, they do not agree, they think anything over freezing can go bad, but i havent been sick yet) good luck