In Arizona, I doubt you can follow the same regimen Lloyd does.
You are looking for “100 hours of aging at 40 degrees”. The aging I attempted before meeting Lloyd involved a refrigerator, which, is a bit too cold. What I have discovered is right around now, the floor of the shop, a concrete slab, is pretty darn close to 40 degrees-the heating season hasn’t kicked on in earnest in my shop, the furnace doesn’t typically start cycling out there until we see consistent 20 degree temps.
You have to stay on top of insects and mice, of course. But, the aging, combined with Lloyds brine before cooking improves the birds like nothing else I’ve ever tried.
Best,
Ted
