We process our own deer and use the same method as someone posted earlier. 1/4 it and throw it in a trash bag and then leave it in the spare fridge for a day or two, then we pull it out and trim the fat and silver, slimy stuff off and start processing. Never soaked it before and never added any salt or anything like that to it. I would consider the soaking thing if everyone seems to think it works but it also seems like more work than we already have when we shoot 5-7 deer in a weekend.