You don't have to have a walk-in cooler, just an old refrigerator. I debone then put in ziplock bags and let it stay in the fridge for 10 to 14 days. I seriously doubt that with only a few days you could notice much of an improvement. I put mine in ziplock bags to keep the meat from drying out. I've tried the ice method but don't like it as well. I've also deboned, put in ziplocks and stored on ice until I can get it to the fridge or until I do the final processing. 10 to 14 days seems to work best for me. I'm sure I could let it age longer than that, but I don't want to risk it. When I do my final processing, I then vacuum seal and freeze it.