|Castor Oil||1.28 ounces||Calculating...|
|Coconut Oil (76 deg)||9.6 ounces||Calculating...|
|Lard, Pig Tallow (Manteca)||19.2 ounces||Calculating...|
|Shea Butter||1.28 ounces||Calculating...|
|Distilled Water||12.16 ounces|
|Sodium Hydroxide (NaOH)||130.3 grams|
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|Superfat||Sodium Hydroxide (NaOH)||Potassium Hydroxide (KOH)|
Special Ingredients2 tablespoons hardwood activated charcoal powder, 2 tablespoons french green clay, ½ tablespoon coarse sodium bentonite clay, .5 oz. cedarwood essential oil, and .5 oz. dark patchouli essential oil. Note the pig tallow was from saved bacon drippings.
Combine oils, saving the melted shea butter to mix with the essential oils (real men know how to moisturize). At a light trace stir in the essential oil and then split into two bowls and add the charcoal powder to one bowl and the green clay to other bowl. Split the coarse bentonite clay between the two bowls and mix well. Swirl the two soaps together in the mold.
To clean the bacon fat I first poured the hot fat through a coffee filter into a mason jar to save in the fridge until I had enough for the recipe. Later I boiled the fat in water (heat water and fat together and bring to a boil) and allowed to cool, saving the fat that floated on top of the water. The result was a slightly off-white fat that still had some bacon-smoke smell left. If you want to remove the meat smells, I’ve heard boiling with a tablespoon or two of baking powder is a tried and true method. For this recipe about of third of the pig tallow came from commercial lard (which had been rendered with much more care than my bacon drippings).
The cedarwood and dark patchouli along with the smokey bacon fat makes for a very manly smell. It conjures images of a burly lumberjack cooking bacon in a cast iron pan out in his log house cabin in the woods.
I had quite a few scraps left over with the mold I used, so some of this was later rebatched with the Earthen Clay Soap.