I use brown butcher wrap, it is coated on the inside just like white. If done correctly, meaning adequate coverage and air removed it should last 6 months being venison. However I personally double wrap as this protects from tears or nicks and will add another layer to add longevity (assuming it is applied correctly to start with). I've had venison get lost in the deep freeze and be fine past a year with no problems using the double brown wrap. Most butchers are skilled in wrapping. If your worried you won't use the meat could always double wrap. Butcher tape may not stick well being cold, so may have to tie with butcher twine or try wrapping with packing tape on to itself.