Hello, first time to this group. I have a question, I've gotten mixed results when storing deep fry cooking oil. It seems to keep the longest if used only for frying fish and potatoes. If I fry any kind of beef or pork meat then I can only store it a couple of weeks even in the frig or it tends to smell a little rotten (depending on time frame) when I get it back out. I do strain it before storing. Can anyone give me some hard facts about storage of deep fry oil and the safe time limit given certain variables.