I have shot them in the am and processed in pm straight to freezer. I have let them hang weather permitting, I have put them in cooler for a few days. Have not noticed a difference in taste on any method. Silver skin is a slow process no matter what. The MDC or DNR here says put carcass in bag and into dumpster. I sure do not like carcasses dropped on my property. When my son was young I let him learn how to handle a knife by putting him in charge of burger meat on carcass. Them bones were cleaned off like the buzzards had got them.