I have read that you should wait 48 hours before freezing meat birds. I was told to keep them in the fridge to allow rigo to do its thing. Is this true? I will have 22 birds I will slaughter in about 6 weeks. I can keep 2-3 in the fridge but will put the others in the chest freezer. What is the best practice? Also, how long will a fresh bird last "food saver" packaged in the fridge?