This makes a nice batch of tallow that keeps a long time at room temperature. A healthy cooking fat!
1 package beef suet
Defrost the suet. Trim all meat from the fat. Cut the trimmed fat into small pieces, about the size of an almond. Some people recommend partially re-freezing the small pieces so that they can be chopped in a blender without clogging it. The point is to cut up the fat into really small pieces with or without using a blender. Place suet in a crock pot and use a warm setting if available. If not, use the low setting. As the fat begins to heat p, cracklings will come to the top.