Do you have a smart phone?

Droid or I-phone?

If so download the Tapatalk app, it's the easiest way to upload pictures.

Soak it if you like dry meat. Soaking for days just leaches the blood out. No blood no juice. I only soak mine for 20 minutes in water to rapid chill the meat to save on ice.

Aging is totally different than hanging. To properly dry age meat you have to have controlled temps and humidity. I have dry aged primal cuts of beef and it does add
a great flavor. but you can't do it on ice or in your fridge.

done
 

don't have to do that to store bought meat, cause the butcher does it, everything is hung in a cooler before it is processed

on the rare occasion that i kill something(deer or hog) i put it on ice for 7-10 day to bleed it out, we "process" our own, i don't find that it kills the wild flavor, you don't want it to soak in water cause that will change the flavor and make the meat mushy, ice it down with the drain open so that the water will drain

My brother soaks his in ice water untill the backstrap is white. I like the meat red. I drain the water and blood off. A lot of the blood will not drain while on ice. So after a couple of days on ice. I butcher the deer or hog and put in another box for a hour or so. The cut meat will bleed like crazy as it warms up. I then package steaks and roast. The rest get cubed and goes in the frig over night. Next day I start grinding it up for sausage or hamburger. You can also cure your own ham in the frig, comes out tasty.