We always soak deer & hogs in ice/water/slush for a good 3 days after quartering & before processing. I like to add a couple shots of vinegar or lemon juice too. All the blood soaks out, but the flavor is always great. Up north you can hang stuff for a week, but we don't have that luxury down here. I've never had bad boar meat soaked this way, no matter how big & bad he was.