JGFLHunter

I live in the south and do not have a walk in cooler, nor is it cold enough to hang a deer. I have been putting my deer meat in a cooler with ice for years leaving in there for maybe a week, just ice and meat. For some reason this idea just dawned on me and I want to ask and see if anyone else has done this method. So while placing meat in cooler, has anyone used salt while icing and layering meat? I would think the salt added to the ice would be a good thing while its aging in the cooler. Any input would be great. Also, is there a difference between keeping the meat on the bone and not on the bone while in the cooler?? I have always de boned the meat so there are never any bones in the cooler while its on ice.

Thanks.