I soak the meat in ice, water and a butt load of salt for a few days then I cut it up and wrap it. I've let is soak from 3-7 days. you need to change the water several times of the last day or two to get the saltiness out. It removes a lot of the blood. I don't think it's too hard, just takes some times. Takes me about 3 hours to skin it and get the meat in the cooler and then 4-6 hours to get all the meat wrapped later on.

David