Ones that sit in cold water for a few weeks or months, have proven to be far more difficult for me to get done vs ones that either sit outside or are in a freezer. The cold water does something odd to the meat. Fresh head and 90 degree water, you're looking at 7-10 days pretty consistently.
Toss another heater on that bear. I've been running 2-4 these days with colder weather.
