Timberjack, I don't understand how that process would tenderize the meat. You could age it in cool air or brine it, but sitting in cool water would, to my knowledge, not substantially break the meat down. It would absorb some moisture, but not near as much as in a brining process.
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.