You can freeze it and send it to a pro, or do a bit of work yerself.
If you have all the fat and meat left on the carcass, your off to a good start.
If not, its a greasy job, but sloughing off the meat/connective tissue/meat with a Milk can (use the rolled rim) and push off the stuff before it drys, and you will give the skin a good stretching out.....thats the first step in cleaning off the skin.Use a FLAT board , so you dont rip or tear your skin.
I lay out skins if I open'd them up the belly on the ground and place pebbles around the edges and let it dry. Then after a day, I hang it up on a clothes line for further drying and maby another scrape, to push out any remaining fats /oils. Then I can put it away, when I know Im down to a dryed skin, or keep going.Besure that none of the skin folds on itself, it will spoil there.
If you case skinned it, cut along the back legs, then place it on a strecher and dry it, and go from there.
Later, when its time to tan, send it out to the factory or proceed yourself.
Before I soften the skin, I will dampen the flesh side and fold it together over night, to moisten it and let the fibers stretch when I give it another scraping to break those fibers.You can ball up the skin and step on it for a half hour or so and break up the fibersup and then finish by rubbing a skin against itsself in small circular motions with both hands. You will see it lighten up quite a bit, and you can strip off any fiberous tissues.
Start with the edges each time, scraping your way back a bit at a time tward the center.
You will end up with a clean soft skin every time, but it takes practise.
Remember, That starts with skinning it cleanly, leaving the meat and fats on the carcass.
Good Luck to ya!!