Looking for tips. I do my butchery in a celler/utility room in my place up in the mountains. It has always been cool and constant temp wise, but last year the weather was playing merry hell and the temp often went over 10-12c. I often am not there for 5-10 days, if I have a small carcass I usually quarter it and take with to butcher/prepare in the week, and leave a big pig or deer hanging in situ. This only works when the temp is constant of course, and the weather is too inconsistent at the moment. I'm thinking to invest in a serious vacuum packer, butcher within 24 hours then age the packed meat in refridgerators. This means I can also transport it if needed. So: I need a packer man enough for the job - how big? Anything to look for or avoid? How well does aging vacuum packed meat work, how long at 5-7c? Marinating? Good idea?