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The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional puddings, such as BritishChristmas Pudding. Suet is made into tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually a repetition of the entire process.
Suet has a melting point of between 45° and 50°C (113° and 122°F) and congelation between 37° and 40°C. (98.6° and 104°F). Its high melting point makes it ideal for deep frying and pastry production.
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