We culled 4 roos on Sunday and Drum did a 5th on Monday. We put them all in a big pot with salt water. I started one rooster in soup monday night and when we strained the soup tuesday night it had a bad odor. The meat tasted fine. It was Then on tuesday I started two more in the soup pot, froze one, and gave one away. They were in the brine for 48 hours and room temp was around 75 degrees. This morning the soup that was simmering all night smelled bad like the birds did. It's more of a sulfur smell (sort of) than a rotting smell. We had thunderstorms coming in on sunday when we processed so they weren't as clean as usual but still ok. The skalding water was too hot(over 200) so I did cook them a bit. Any thought??? Do people usually brine in the refridgerator? Am I an idiot?