this post was submitted on 03 Apr 2025
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I just rendered 5kg of suet and I agree with the position that it is so much tastier than the fat around muscle meat
Anyway I overfilled one of the containers I was using as a mold and coated my cutting board
So cleaning up after the tallow set I was snacking on bits tallow, and wow did I wind up wired for the next four or so hours. I probably only ate 30g or so
I'm looking forward to trying pemmican, I think I'll make ~100g lots until I have the recipe right and if I like the stuff
I don't think I would have liked it were it made of muscle fat, as I don't like that tallow, but this suet tallow is so good
That sounds like a really productive cooking session. Never tried suet myself. I'll see if I can get some.
I've only seen people comment on how solid it is at room temperature, never the taste. This is really interesting