I like to hang mine for at least 3-4 days and 5 is even better. I don't skin until I am ready to butcher even though it comes off harder. I have a cool shady spot in the cedars at camp and it usually is cold enough to let it hang for 5 days. Butchering and skinning takes me about 4 hours. Long ago I had a meat cutter neighbor do the first few for me at the house and now I know the proper way to bone it out. I never got into the canning thing but I think I will try it. Everyone that does it says it is the best.