ORIGINAL: game4lunch
I didn't ask but I suspect it was in their cooler which would have to be in that 35-40 degree range. You wouldn't want to do it in a warm garage. Meat will spoil. My nephew did that. Whole thing was bone sour. Nucklehead!
I've hung them just fine in my garage. As long as it's below 50 or maybe a little more you're ok for at least a couple of days. Also, assuming it's getting down to sub 40 or low 40s at night.