re: Question on wild pig meat....update pg 2

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Not to mention, you're asking for salmonella and all kinds of bacteria.

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If you maintain ice water, not really. If the ice all melts, Yuen you really don’t know what the water temp got too unless you have a thermometer.

My experience with this is not with hunting, but with larger saltwater fish. So I am uncertain if this is why people do this for hogs, or deer or the like. That being said, several things that negatively impact taste, uric acid and urea based contaminants, for instance, are water soluable and a soak will leach those out. That may be true for some of the glandular secretions that sometimes affect tastes, particularly with older male mammals, I am uncertain. Not sure why you would use salt, though, salt reduces the effectiveness of water as a solvent for such things.