Here a 1000 ft roll of Freezer King Brown Butcher Wrap can be found at almost any Grocery Store.

I fridge aged a deer roast for 10 days it was melt in your mouth, and really if you hang your meat at a comercial locker or butcher that in essence is what your doing except nothing to protect the meat fibres from the cool air. In short you are fine in a controlled enviroment such as a fridge to leave the meat for a week plus.

I agree wrap in Saran then brown butcher wrap before heading to the deep freezer.

The removal of hair, fat and silver skin are key but it certainily doesn't hurt to reduce the amount of blood in the meat in some way. The salt water isn't as popular as soy up here but in essence it is the exact same thing. I actually like milk as a merinade to draw out blood, it produces great results without any worry about salty or flavouring the meat(like the use of lemon, etc). Don't forget to cook the deer no more than med, it needs to be a bit pink to retain some juice! If you like well done meat than merinade or use bacon to allow for some juice to be still in the meat.