I might underscore one point here. Use LOW heat for rendering the suet.
It takes awhile, but don't get impatient. I did (I turned it up a bit)
and looked away for a moment, and it was smoking a little. It was too late
to go get more, so I used it anyway. That batch tasted awful. In fact, I
gave half of it to my dog, who didn't seem to mind as much (pemmican is his
favorite snack!)
John Pavao
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Tallow is beef fat (aka suet) that has been melted and had all water
removed by heating over a low heat. It looks like white candle wax and
will keep forever without going rancid. Pork fat (lard) will not work
for this purpose because it never gets hard enough.