I'm no expert butcher, but I've been soaking meat in slushy ice-water for years with great results. I don't know why some people are against it - maybe they will post some reasons. If you live in a cold area, you can hang your meat for several days to age it, but here in FL that weather is very scarce. I've soaked rabbits, squirrels, quail, deer & hogs with great results. Even friends who are only casual meat-eaters enjoy the flavor. Like I said, I'm no expert, but it works well for me.