I am drying in a lower humidity around 20% so to compensate drying too fast I use these paper take-out trays that can be closed up for the afternoon or night sort of like curing but the paper can breath and absorb moisture. I do not have a screen table which is how I assume most of you dry your trim?? It only takes a few days before the leaves go crunchy, I then throw them into this large sealed canning jar for burping. It smells horrible though, maybe I should not let them get crispy before jarring them? I mean it smells 10x worse than uncured buds...maybe I smell all the chlorophyll in the leaves? It is not even grade A trim for the most part the leaves only have trichomes on the stems. Thought I saw something about storing trim in the freezer?