I field dress them within a hour and then hang them. If it's warm weather I let em hang for about a hour or two if cold I let em hang for about 2 days. As soon as I hang em I pour a couple of 5gallon buckets of water into them. When it comes time to skin them I get the hide off put the two hams in a garbage bags then put the backstraps tenderloins and what's left of the front sholders in a garbagebag then put the bags in a cooler with ice for about 6 to 8 hours then I cut up the meat put in gallin ziplock bagys and freez it. That was has worked for me for 14 years.