• Trim meat or blood spots from suet.
• Cut into cubes and pulse in food processor until finely chopped.
• Add to crockpot and cook on LOW 4–6 hours (time will vary by amount), stirring occasionally.
• When liquid is clear and cracklings are golden, strain through fine mesh or cheesecloth.
• For purification: Combine strained tallow with equal hot water and optional salt. Stir and cool completely.
• Remove hardened fat from top and scrape underside clean.
• Store in jars.

For Whipped Tallow

• Melt purified tallow completely.
• Cool in fridge, stirring every 10–15 minutes.
• When opaque and soft, transfer to mixer.
• Add 1–3 tablespoons oil (such as avocado or olive oil) per cup.
Start with 1 tablespoon and add more if you wish for the consistency you desire. I typically only add 1 tablespoon.
• Whip 3–5 minutes until fluffy.
• Add 1–3 drops essential oil per cup if desired.