I have been keeping my hind quarters whole the last few years. One for jerky meat the other I smoke whole. I grind the shoulders brisket, rib meat, and anything out of the hinds I can't cut into steaks. If I cut the hind into steaks, I first remove it from the bone by cutting along the bone. Andpretty well, cut against the grainanywhere I can.Backstraps, I butterfly. I wouldn't worry about soaking in salt water or anything.

I hang when the weather permits, which is rare, like the first bowkill this year it was 85 out. And then my kills now would freeze. So what I have been doing is quartering and putting in a large cooler with 2liters frozen with water. I let it sit there for 2 - 3 days.