RE: Hog Hunters.....couple of questions....
We skin and process all of our hogs at the house (but I did marry a butcher ... just seemed like the thing to do at the time!!).
We have made sausage (pan, stuffed, smoked, and summer) to share with people. We have also BBQed it and given it away like that (tip -- BBQ will last in the freezer for months and is a great thaw and eat meal when you are in a hurry).
We have kept the meat in ice water for 4 or 5 days in the cooler BUT you have to make sure the meat stays cold -- we put the meat in the cooler with ice and water. The next day we drain the water and add fresh water and ice. This helps soak the blood out of the meat -- which also helps with the 'gamey' taste some people don't like.
As for skinning them, we just hand them up by the hind legs and skin them down.
Good luck and have fun!