Ive got some beaver and woodchuck carcasses I’ve saved and froze… I am planning on chunking into dice size to 1” cubes.. I know tainting depends on desired smell and it will calm down with preservatives added… but just a rough estimate of time how long should it take in a cool garage on the concrete floor with temps being 75-85 outside? If the it takes a week or so for S.B. to work would I cold taint for a week then add S.B. And stir it for two weeks… making it a total of 3 weeks tainting ?

I always stop counting days. When the preservatives are added. Everything slows down once preserved. In those temperatures??? I would guess 2 or 4 weeks? You could split it into a mild taint, less time. Or strong taint, more time! Your call.

Depends on how strong a taint you want. Three days will give a stronger smell but still a meat smell, not a tainted/rotten odor. The longer it is left the heavier the taint until at some point it starts to mellow out again. (that takes a long time). Just remember, when you stop it with preservatives it will mild the odor up some as it quits outgassing.