Wolfpack

I will skin it and 1/4 it as soon as possible. I usually will pack it in my ice chest for at least 3 days either draining the water 2x a day or opening the drain valve and tilting it on edge to drain by itself, also replacing ice as necessary. I may also hang it in a meat cooler that is kept above freezing but below 40. I had 1 butcher tell me not to hang more than 5 days but all butchers that I have spoken with always told me not to soak in salt. I really don't know howmany daysyou can let 1 hang above freezing temps? What is the max?