In forty+ years in the meat business I have never run into any faction of the meat industry that soaks domestic animals in salt water. My question then is why do so many hunters feel the need to do it with wild game?
    Consider that 70% of the body is comprised of water (which I assume is the main component of blood) "drawing it out' should by all rights reduce the moisture content and quality of the meat (in my opinion.)
    I don't do it, my customers don't have it done by us, and neither of us seems to have a problem with the quality and taste of venison. (If our customers did, then I would guess we wouldn't be getting the repeat business we do.)

Dave