I usually leave mine flat. It is a matter of choice. But I think at least two weeks. Mine usually gets left for a month then I cut up & vacuum pack. Some in the fridge and balance in the freezer.
Just out of curiosity one of my favourite uses is to cook up small pieces with onions & garlic. When all soft add some Italian herbs, white wine & crushed tomato. When simmering I add around 4lbs of cleaned & bearded blue mussels. Cook until open - serve with crunchy bread. Wow!!!
When you stop horsing around it is time to fire up the BBQ & Smoker