This week the Montengarde Culinary Group is making meat balls. I’ve been meaning to render the suet I’ve had in the freezer for a few months now. This seemed like a good time so we can use some of it in the meatballs if needed.
I’ve done this the way where you need to be constantly standing near a stove as it renders, a slow cooker is just as effective but you can go do other things while it cooks. Basically you’re heating up the suet until all the fat has melted then you strain the bits of connective tissue and meat out of it and let it set. Once that’s done it’s basically shelf stable (probably want to use it within a year).