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?
>
>   
I think not, as the rendering purpose is to drive off the water so it 
doesn't go rancid.
I cut the fat into small chunks and bake in oven in a big pot at 225°F 
about 8 hours.
If anyone has found a better way, please advise.

William