Yay for vocabulary!My hunting partner and I do an ice and apple cider vinegar soak for about 4 days. Just keep draining and refilling with ice and acv as the ice melts. Makes meat nice and tender and helps exsanguinate.
Although, I'm personally not a fan of vinegar near my meat, unless it's red wine vinegar as I'm cooking it. Just personal preference I guess. I also don't soak my squirrels in buttermilk. I'm dubious of the ability of a liquid to permeate a muscle that is mainly liquid.