Filthyrat(great name btw..LOL),

Any way I would not introduce water, the purpose of the cheescloth is to protect from the cold air(reason it skins as the cold air dry's out the exposed meat) but also allow it to breath to prevent rot or bacteria from growing. Please note as stated I don't hang my meat long enough to skin over so the wrap method is something I have others who do. I know it will not rot but what effectiveness it may have I am unsure of for your duration. T&E or talk with some processors is about the only way to find out for sure.

Just remove all the portions that have minimal protection as you stated. TLOINs can not get anymore tender, they are what they are and since it is the only muscle that does absolutely nothing they require no aging!