I don't know any science behind icing and what it does. My method is to cover the quartered deer with ice and liberally shake table salt out of a 1 pound box. I probably use a 1/3 of a cup maybe 1/2 cup. I keep the meat drained and don't leave it in water. If I have time I add ice and let it sit 4 or 5 days. I don't salt anymore the meat is already good and cold when adding ice.
What I have found using the ice is my meat is less likely to have the unpleasant gamy taste that some deer have . I eat lots of venison and want it to be good. We haven't bought a pack of ground beef in over 20 years. We eat ground venison instead.If another method I have tried produced better results I would be doing it that way.It is my belief that the salt helps chill the meat quicker initially.
