I do pretty much the same as others. If it is warm which it is a lot of the time I quarter and ice the animal as soon as I can. I add salt and put the drain on until there is enough metlt water to cover the meat. This cools the meat faster, draws out the blood, and slightly brine the meat. Then I add more ice and leave the drain open enough to drip. I have held meat for up to six days this way and it has always turned out good.

I think the only thing that could go wrong is if you chilled the meat too fast as it is going into rigor mortis.

"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli