I do something similar to you leaf. As soon as we can get it hung up we get all the meat off ourselves, we gut it in the field as early as we can after the deer has expired. I also put the meat into a large cooler with ice but i dont add water, i simply cover all meat with salt just once when I place the meat in the cooler then cover with ice. Drain every day for 3-4 days while keeping the ice lvl up and after that process to my liking. I can guarantee any of you, you couldnt tell the difference between my meat and store bought beef!