Why would you want to "soak" meat in the first place? The only time water touch's the deer we process is when we rinse the cavity after field dressing and rinsing the hair off after skinning. If the processor couldn't take it right away then why not freeze it? If you have room for the processed meat you should have room for the pre-processed meat.
I don't know of anyone that would soak beef or pork, why soak venison? My feeling is that it only detracts from the quality and any time it is left in water is too long.
Dave
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