I will be following my uncles advice and do what they do when its warm (normally they hang it for a while cuz it is cooler where they are but its warm down here). After skinning, they remove the front legs, the backstraps, the tenderloins and the hams - everything from the hangiing carcass into a cooler. When done, wrap the sections in a moist towel and put in a fridge for 3 to 4 days. After the 3/4 days are up, butcher, package and freeze. If no fridge, just butcher, package and freeze the same day.
I got my garage fridge and freezer off of craigslist - $30 for the full size upright freezer and $40 for the fridge. I had to be actively looking, though, because they get bought up quick!