Actually I hunt almost exclusively in Nebraska and the midwest so the salt thing comes about from getting the blood out of the meat for me-also agree with the points being made about 'getting it cooled down fast' that is very important. Usually we agree that the first one to get a deer can take it immediately to the cooler and then come back and hunt. Makes good sense to do that. I believe the butcher paper can be bought at the grocery store but it is better to buy a big role and keep it handy for all your game so I generally go to a butcher and have him order for me on the role.