I think it may be possible to render suet at low temperatures.  I once 
made Ghee using a light bulb in a box to control the temperature at 
about 102 degree F.  It drove off all the water and I skimmed off the 
milk residues. It does take a while though. Might be possible to drive 
off the water from suet in a similar way. 
-=mark=-

Mark Wilson wrote:
>> From: william <[log in to unmask]>
>>     
>
>   
>> he too forgets to write that the meat should never exceed 104°F >or your own body temperature, likewise the tallow when it is >mixed with the meat.
>>     
>
> Can you render suet at low temperatures?  If so, what is the best way to do it?
>
> Thanks
> Mark
>
>   
> [snip]