Recent content by timmy

Yes, I have already mixed the fats. It's lamb heavy, Maybe 60-40 so I was thinking of using the mutton %. Once I do have it weighed, would 5% SF be desirable for this or would a little extra be recommended? Any thoughts on adding those dry ingredients and what they're effect will be...

Hi, I work in a restaurant, and we have an excess of good fat that has (before my time) just been thrown away. This is good hard, lamb, and beef fat, and I hate to see it wasted. Ive rendered a bunch of tallow. A mixture of beef and lamb. Purified with water, strained though a coffee...