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Thanks for all the advice! We wrapped (vacuum sealed!) all the chickens and the ducks on Monday afternoon. They probably could have aged a little longer (they were in there for around 40hrs), but scheduling was such that we needed to get them done. I can't wait to taste test! I am very...

Quote: No- they were in a fridge. We happen to have an extra one that was empty.

Ok- So I have a question... We butchered/processed 18-19 chickens yesterday late afternoon/early evening. I have 8 of them in buckets of salt water brine- do I need to pull them out tonight and rinse and dry them and repackage for aging in the fridge for another 24 hrs? Thanks!