Read a little bit about aging meat. (it works much better if carcass is whole)
I don't like to soak meat, but obviously some folks do. I do like to have it near freezing before slicing and dicing, it makes things much easier. Sharp knives, freezer bags or vacuum bags, paper towels, and I always clean equipment with bleach/water mix. If you're cutting it up indoors, try to keep room temp as low as possible. I use a hand grinder to grind meat, but I'm old-fashioned. The equipment can vary, but temps and cleanliness need to be priority. There's a to of literature on meat processing available - read up on it, don't just "do it this way" cause someone on the net said so.
Isn't he going to find that literature on the net? Lol I'd say that 90% of people, no matter the method, processes a deer just the way his dad and grandpa did. I know some really like the "game/blood" flavor.
I tried the curing a whole deer rump/leg last year and it seemed t go well for about a month............then it really seemed to go down hill and I'm still not sure what I did wrong.