Started doing it with my Granddad when I was 6. My job then was bagger. We hang them in the garage for 5-7 days depending upon temps. Then we would skin them-it is much harder to skin when they have cooled but my Grandfather preferred it that way-we would make the cuts around the hind legs and then two grandsons-one per leg would begin the pull while grandpa neatly made the holding cuts. Took all of 15 minutes to skin it that way. We then quartered it and carried it to the basement and cut it up there. He had 'cuts' for the steaks and roasts that he preferred and so that always took a little longer but never think we spend more than 3 hours from skinning to in the freezer. I do it that way today but I must tell you the stories I heard around that work from my Grandfather and Uncle were worth every dime of energy I had to put into it.