Beef suet trimmed, ground and rendered slowly in a stockpot or slow cooker, then strained into jars.
Ingredients
Quality beef fat (suet)amount not given
Equipment: large stock pot or slow cooker; clean glass jars (wide mouth preferred); cheesecloth or substitute
Directions
Chill the fat in the refrigerator overnight so it is cold and easier to work with.
Cut into chunks and trim off any meat, blood, gristle, or debris.
Run the cold fat through a food processor until it looks like ground meat (or chop it into small pieces).
Put it in a slow cooker or stock pot and melt it on the lowest setting (LOW, not WARM; high would scorch it).
Render for several hours (5 to 6 hours in a 6-quart crockpot), stirring now and then and watching for burning.
It is done when the liquid at the bottom is clear and crispy bits float on top.
Pour through cheesecloth, fabric, or a fine mesh strainer (setting a cloth inside a colander helps).
Pour into clean glass jars, or into pans lined with parchment or waxed paper, and let it harden fully. Fat from beef breeds hardens creamy white; fat from dairy breeds hardens bright yellow.
If you used pans, cut into bars once it is hard.
Notes
Refrigerate or freeze; it can last well over a year. Airtight (e.g. a mason jar on the counter) away from light and heat, it is shelf stable up to a year. Safety: hot fat burns badly; keep the heat low and let it cool a little before pouring into glass.