Cut the suet into chunks - try to keep them a uniform size, aim for 1-2" cubes.
Place into crockpot on low heat.
Add about a cup of water, this keeps the suet from burning before it melts.
Cover, stir about every hour with a wooden spoon.
As the cubes of suet melt, the cracklins will float to the top. Watch the color of these, because if they burn they can give an off flavor to the tallow.
When the cracklins are golden brown and all the cubes of suet have melted, turn off the heat and allow it to cool for about an hour.
Using a fine mesh strainer and a canning funnel, pour the melted fat CAREFULLY into jars. Remember, it will be very hot!
Use the back of a wooden spoon to gently press the remaining tallow out of the cracklins in the strainer. Allow these to cool, and then they can be frozen and used to flavor soups, added to burgers, salads, etc!
Keep tallow refrigerated. It will harden and turn white as it cools. Tallow can be used in place of oil in almost any recipe!
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