I have a little trouble understanding why people would want to put the venison in ice. Is any quality meat ever put in ice by professional butchers?? I doubt it. I know in some warm climates people might be afraid of spoilage, but I can't see how putting meat in ice (which is water) can be a good thing. I would think the moisture would surely have some negative effects. Adding salt wouldn't make much sense either. Why salt the meat before you even package it?? I think in warm climates it would be best to cut it up and package it as soon as possible if a cooler where the carcass could hang is not available. The less exposure the meat has to foreign elements such as warm air, water, salt, dirt the better I would think.