Can’t you just leave it on low?
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I tend to make 90% of my stocks all in one week of the year - I butcher pigs around now (slaughtered them 7 days ago, will start butchering tomorrow). Once butchering is done I pile the skeleton pieces into trays and rotate through kitchen stove, then break out 15 gal stock pot
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and the relevance is that I'm making 1 or 2 MASSIVE batches, and dealing with huge amounts of bones, so subtelties like "egg white rafts" etc are totally off the table it's a bit of a slog and the goal is "make 15+/- gallons of soup and get it pressure canned quickly"
End of conversation
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