Hopefully I'll be getting a big haul of fat from the butcher this week, which I'll want to get rendered down ASAP.
I've also done a review of my recipes and identified a short list of regulars that I'll probably stick to for the most part, so I was thinking it would make sense to make a masterbatch of oils for the most common.
That got me to wondering what the limiting factor should be on the batch size. I have a massive backlog of coconut oil, and I can easily get as much olive as I want, so one possibility would be to make as much as the final tallow tally allows.
On the other hand I wonder if that makes sense from the point of view of shelf life, and maybe flexibility if I decide to tweak my recipe further (unlikely but always possible).
I've looked back on some old threads but details on this particular aspect seemed sparse so I was wondering what everyone here does in terms of sizes particularly?
I've also done a review of my recipes and identified a short list of regulars that I'll probably stick to for the most part, so I was thinking it would make sense to make a masterbatch of oils for the most common.
That got me to wondering what the limiting factor should be on the batch size. I have a massive backlog of coconut oil, and I can easily get as much olive as I want, so one possibility would be to make as much as the final tallow tally allows.
On the other hand I wonder if that makes sense from the point of view of shelf life, and maybe flexibility if I decide to tweak my recipe further (unlikely but always possible).
I've looked back on some old threads but details on this particular aspect seemed sparse so I was wondering what everyone here does in terms of sizes particularly?