Thats what i use!! I don't like to introduce water because it can add more moisture which can grow bacteria. The only time i would use water is when gut matter is involved. Just flush it all out and pat it down with paper towel. The torch is the best way as your just going over it quickly and will singe hair and seal fatty areas instantly. Oh btw don't use a household towel or your Mrs. will probably do to you what you did to the deer lol.
Also, i quarter my deer, hang and age for about 7-10days in the fridge between 35-40 degrees the quarters are in game bags the thin kind or loosely wrap in packers wrap. It protects the meat but because its wrapped loosely it will still breathe. Thats the secret it needs to breathe but also be protected so it doesnt dry out. Thats why most who have access to large coolers wait to skin until they are ready to process.