I usually process right away i find it easier to get the skin off . The last one i let sit over night and recovered in the morning because i wasn't 100% sure with the shot placement, turns out it was perfect for a quartering away shot, but i found it harder to remove the skin that next day. It was plenty cold enough to let it hang but cut it up anyway. It would be frozen solid right now if i hadn't. I find it to hard to control the temp range and I don't think it does anything special t the meat to let it hang. Hang it if you want i personally don't