If using a stovetop cooker, place on burner over low heat. Best uses for rendered beef fat Ruth Lafler | Apr 15, 2014 10:39 AM 19 I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) We're using the meat and a little bit of fat for sausage, but the good looking pieces of fat that we have that goes in a crock pot. Chop the fat into small chunks. How to Render Fat in a Slow Cooker Step 1: Trim Your Fat. It can be a little tricky to find truly healthy pig fat. Your tallow (or lard) has finished rendering and you just need to strain out the solids and let everything cool so you can use it. It’s called suet, and the best stuff for rendering is going to be solid and firm. Throw all of your cubes into the slow cooker and turn it on. Place chunks of pig fat into your crock pot and turn on high heat. I choose to freeze and refrigerate mine because I have space. You can heat them in a warm oven or by running hot water over them for a few seconds. It firms them up and makes it easier to hold them down and less likely you will cut yourself. Place chopped suet into your instant pot or slow cooker and turn on low. Normally we do this outside in the big Black kettle, but it's raining again for the 76 day. If your house is very warm, the lard may not totally solidify. For stove top – Set the burner on low. If it isn’t white after cooling, then it likely overcooked. Share it with us! Low being 8 to 10 hours. Instructions In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. I can put my fat in the crock pot, turn it on low, and walk away for hours without worrying about it burning. Chop suet finely, and add to a large, heavy pan. When rendering in a cast iron skillet, the fat pieces should be cut up into smaller bits. Clear fat will start to render out of the fatty tissues. Let the fat cool and strain into a jar or container. Is the fat from a lamb good to use? Lard is a nourishing way to get my daily dose of Vitamin D on these sun-less winter days. I think this was too long but then the lard was still white so I don’t think I will be able to bake with it so I am going to get more pork fat so I can have it for baking too. In a crock pot, you can leave the pieces much larger — less work for you! You want to try and cut only sections of fat from the meat. Tallow is just rendered beef fat. I recently used both my slow cooker set on low and a solar oven to compare the two. <—- This is what I do. Pastured lard is full of bio-available Vitamin D! I like to come back every 15 minutes and stir to make … You can put the fat pieces in the freezer or refrigerator if you don't want to render them right away. I don’t know how to describe it; but trust me, you’ll know. You can also pressure can it with 10 pounds of pressure for 100-120 minutes. It’s been a couple of years since I wrote this post, so I can’t remember exactly. If you are using fat from a beef-breed animal (Angus or Hereford for example), your … If so, would I follow the same way you rendered pig fat? I don’t want to take a chance with this precious white fat that I’ve worked so hard to render the old-fashioned way. Tallow is solid at room temperature. If using a blender, I found it easier to pulverize in small 1/2 cup amounts at a time. Copyright © 2020 AllTheNourishingThings.com, What To Eat And When Based On Baby's Development, Homemade Sourdough Croutons In The Dehydrator, Instant Pot Mexican Beef Stew | All The Nourishing Things, 82 Ways To Heal Your Gut — Traditional Cooking School by GNOWFGLINS. If your lard has gone “off”, you’ll know it immediately by the smell. Although my family doesn’t eat a lot of pork (besides bacon, obviously ), I love to have pastured lard on hand. The smaller the pieces, the less time it takes to render into tallow. By ladling the lard out in batches, the remaining fat will cook faster and render out even more lard. While the meat is browning, place the carrots, potatoes and onion in the bowl of a 6-quart slow cooker. If the fat isn't already ground, cut it into smaller pieces with sharp scissors or a knife. Download Your FREE 7-day Instant Pot Meal Plan! That will give you the highest nutrient content in the finished tallow. But I want to say it was over 15 quarts! I have done both! Place fat in slow cooker. If you want a saucier beef… Look for a farmer who raises “pastured” pigs — not pigs that are kept in pens and eat garbage. Second, you can ladle out the liquid so it can begin cooling, while you leave the pig fat in the crock pot to continue rendering. The drippings left over in the slow cooker are very flavorful and contain rendered fat from the beef. It is fat that is rendered from suet (cow fat). so we're gonna pop this in a crock pot. Once the solid pieces are getting dark the process is done. […] ½ cup melted butter, ghee, or lard (buy or make your own!) I will try your method next time to see if it different. During cooking, the water will evaporate, leaving only the rendered fat. We couldn’t believe it. If using a slow cooker, stir in a similar manner and adjust the cooking time to at least 4 hours and up to 8. Using thin cookware makes it easier to scorch the suet, or end up with hard bits stuck firmly on the bottom of the pan. The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. <—- This is what I do. I enjoy moonlit walks on the beach, (shoddily) making things, and hoarding cats. Contrast that to a mere 10-20 IU found in the CAFO-raised lard at your supermarket. Just a regular ol’ strainer? You don't really have to do anything else while it is rendering. Carefully strain any lard you ladle out into a glass, heat-proof bowl or large measuring cup, such as a Pyrex. Once shredded, dump the fat into your slowcooker and begin melting on very low heat for 6-8 hours. Lard from the grocery store is not from healthy pigs and should not be used under any circumstance. If you are on good terms with him/her you might even get them for free. We must remember that our great-great-grandmothers were rendering and storing lard long before the invention of refrigeration. Stir the diced fat and let render over the lowest setting for about 2-3 hours. Thanks,Deb Casey (formerly from New Brighton, MN). About: Proud father of 2 girls (5 and 4 years old as of December 2020). Throughout the rendering process gently stir the lard to prevent any browning. You can also season them if you decide to cook them a bit more. The last step is completely optional, but we have found it handy to pour the rendered tallow into cupcake molds. Step 3: As the pig fat continues to render, it will turn brown and start to crisp. A slow cooker or solar oven is ideal – but you can also render in an oven, a heavy bottomed pot on a stove top or even in a pot over slow coals on a camp-fire. Both are great for frying and sauteeing. It is estimated that there are between 500 and 1,000 IU of Vitamin D per tablespoon of pastured lard! pork fat vs. beef fat…..can you render both? I think the time to render for a larger slow cooker would be similar, but I have only used my small crock-pot for this. It is inevitable that some fat sections will be marbled with meat and that is OK. Any meat that goes with the fat to render will turn into "cracklins" (similar to pork rinds/chicharron). Prepare a funnel, cheesecloth and jar to strain the rendered fat. What I did was buy steak and roast trimmings from a butcher. You can imagine how delighted I was to take this “waste” off her hands. You want to try and cut only sections of fat from the meat. First, you can leave the liquid and let the chunks continue to render — though this will take longer. Otherwise the big chunks will still be floating around when everything else has finished. Step 2: Cut the Fat Into 1/2" Cubes. Whenever I am processing a large batch of fat to render I will take out a little bit at a time to chop up and leave the rest in the refrigerator/freezer. Question…what do you use to strain it? Although I’m a big believer in smart supplementation and take several supplements myself, I still prefer to get as many vitamins and minerals from my food as possible. In my crockpot, I can fit a much larger amount of fat, resulting in much more lard at once. This keeps your lard pure and creamy white. Lard is awesome for baking! Allow to cook for about 6-8 hours on low and stir it roughly every hour or so to prevent it from burning. Less than eight hours of daylight makes for a long, dark, Vitamin D-deficient winter. Straining directly into a jar. Where to buy beef fat to render into tallow. Lard, which has been well-strained so that no bits of perishable fat remain in it, is shelf-stable. And then after about 20 minutes, you can see the fat starting to render out and the skin gain some colour: Now after about 30 minutes of cooking, just about there: And after 40 minutes or so of cooking on medium heat, the chicken skins are golden and the fat is fully rendered. By ladling the lard out in batches, the remaining fat will cook faster and render out even more lard. […], […] tablespoons fat — I used lard, but avocado oil, coconut oil, or butter would also […], […] Healthy fats are also soothing and healing to your gut, so eat more grass-fed butter and ghee, coconut and avocado oils, tallow and lard. As the pig fat continues to render, it will turn brown and start to crisp. After a few hours, the fat chunks will be swimming in a golden pool of liquid lard! Cook down until a clear liquid fat has been rendered from the small pieces of fat. It should turn snowy white once cooled. IKEA Meatballs Beef Bourguignon Style With Creamy Parmesan Mashed Potatoes, Yummy Peanut Butter Chocolate Chip Brownies, If you use the "high" setting it will need to render for about 20 hours, if you use the "low" setting it will need to render for about 24 hours. Stir it around every 20 minutes or so. I have to fry them for a few minutes and get them a bit crispy to enjoy them. Once the pot is full, put the lid on to keep the heat in. Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. I once had a jar disappear to the bottom of the deep freeze, and it was over a year before I found it. You can also just trim the fat that you don't intend to eat off of cuts of meat (as in this Instructable). Thank you for… Read more ». This Instructable will show how easy it is to render fat in a slow cooker. Take your time and pay attention to what you are doing. All of the solid pieces are cooked and safe to eat. Tallow Rendering Supplies Needed: Beef fat (ask a local farmer or butcher for any extra or buy from a reputable source) Slow cooker; Meat grinder or food processor; Cheesecloth; Molds or … The family that raises our grass-fed beef also raises pork, and no one who buys her pork was asking for the lard! So, I’d say go for it and see what happens! I used beef fat (suet) but the process is the same for any other animal fat. . Stir the fat and oil about every 20-30 minutes to prevent any sticking, scorching, or burning. Place into a slow cooker, dutch oven, or … That’s ok. Just make sure it’s cool before storing. This makes it easier to store and easier to get fairly consistent amounts to cook with (some molds are a bit more or less full, but it comes out pretty close). Allow the jars to sit and cool until the lard has solidified. It is as simple as that. It’s low-maintenance. Rancid lard smells, well, rancid. I usually place my slow cooker on the back porch for this step because although I don’t mind moderate amounts of tallow while cooking, rendering a large amount creates a strong scent in my kitchen that I’m not a fan of. How to Render Beef Tallow. Check it periodically and stir. Add your pig fat to the insert pot. Beef tallow is rendered fat from a cow. They do not need to be exactly 1/2" cubes, but I find that everything renders better if you have the pieces more or less uniform. This stops the fat sticking to the bottom and burning before the fat starts rendering down to liquid. With simple, beautiful recipes and practical tips for incorporating nutrient-dense foods and natural remedies into our busy lives, Lindsey has been helping families eat their veggies and bone broth for almost 10 years! Step 3: Time to Render Once your slow cooker is just about full of beef fat, turn it on low. You sure can! Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. Add 1/4 cup of water to the slow cooker to prevent the fat from burning - it … Fresh lard has just a slight smell of fatty goodness. It will slowly start to melt, don't be tempted to rush this process by turning it up. Rendering the fat For slow cooker – Place the fat in a slow cooker amd set the temperature to low, letting it go for a few hours, stirring from time to time. I can do larger batches. Place the roast on top of the vegetables and sprinkle it with the steak seasoning. I usually give it a stir when I do this, but I find the smell while the fat is rendering to be unappealing when the lid is removed. This untrimmed brisket cost about 1/3 of what trimmed brisket was selling for in the store. I render tallow (beef fat) in the same way as lard. By putting in a little bit of work I saved money on the brisket, and ended up with all of the fat to render more or less for free. Healthy pigs = healthy lard. The smaller you make the pieces, the shorter the cooking time. How much lard did you render from the 50 pounds of pork fat? Add 1/2 cup of water. Pour into your jars OR line baking pans with parchment paper or waxed paper and pour the liquid fat into the pans. The point is that you shouldn’t pour anything hot into a cold glass jar, or you risk shattering the jar and ruining your lard. If you ask your butcher you can frequently get waste cuts of fat for dirt cheap. Subscribe to our YouTube Channel. Place your pot over very low heat, your pan in a low oven (250 degrees or so) or turn your slow-cooker to high until it begins to melt in earnest and then turn it down to low. I have friends who render bear fat similarly. Did you make this project? Place cheesecloth in funnel, place that in the storage jar. It takes longer than rendering fat on the stovetop in a cast iron skillet, but here’s why I prefer my crock pot over my skillet for lard: It’s time to bring back the age-old tradition of rendering fat in our kitchens! Participated in the Slow Cooker Challenge. Rendering animal fat in my crock pot is my favorite method. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. Lindsey will earn a commission from links clicked, but your item costs on Amazon are the same as if you visited Amazon directly. Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two. Its high smoke point makes it an excellent choice for frying. Sometimes it takes a bit more, sometimes a bit less. At that point, it’s not releasing oil any longer, and it’s time to stop the rendering process, strain out all remaining lard, and transfer to glass containers for storage. Set your slow cooker on low for 8 hours. To render beef tallow, you need to get your hands on some raw beef fat. We also live in Minnesota and so this good news about Vitamin D is really awesome! Every few hours, come back and check on it. The best fat to use is the kidney fat, as it is usually hard and white, … When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. It’s less likely to smoke. Let sit for an hour or two. Be careful while you do this. […]. You are looking to see that the fat is all turning to liquid and the solid pieces are turning a golden brown. Add the tallow to a large pot and place over low heat. Lindsey Dietz of All The Nourishing Things is a participant in the Amazon Services, LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Allow it to harden completely. Using a sharp knife, trim any meat off of the fat. Thank you so much for this post! Place the cut fat into the slow cooker, setting the temperature to low. Lard will last ages in the freezer. Second, you can ladle out the liquid so it can begin cooling, while you leave the pig fat in the crock pot to continue rendering. Jenny, I don’t have any experience with lamb fat, but I would assume it can be treated like any other fat. There are two ways to render tallow: Use a stainless steel stock pot on a stovetop; Make tallow in a crockpot or slow cooker; I use the same stock pot for tallow that I use for homemade bone broth but you can also use a crock pot or slow cooker … Tallow can be stored for periods of time without refrigeration making it a great fat to keep by your stove, ready for cooking! Throw all the cut up bits of fat into the slow cooker. I don't care for them like this myself, but my wife and kids love them. I have also found that it is MUCH easier to cut the fat pieces if you put them in the freezer for an hour or so before you begin. Do NOT use plastic — it will melt! Try to keep the sediment out of the glass jars as you pour. I like to check on it every 2 or 3 hours just to make sure everything is breaking down evenly and to see how far along it is. I give it a quick stir and replace the lid. I just throw the cut pieces into a bowl while I work. How to Render Tallow in a Slow Cooker. The cook times for a 2 qt slow cooker that is completely full are: Note: this is a general guideline. (This is easier to do … If you want your beef on the drier side, combine the beef with just enough liquid to moisten it. Basically it is the cow version of lard. You really have to keep an eye on any animal fats you render on the stove top. It is a golden brown color when it is liquid. butcher. They have different uses for me. Recently, I was given — yes GIVEN — 50 pounds of pastured pig fat. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Its large fat molecules give pastries and pie crusts a beautiful, flaky texture. A hunk of suet (2 lbs or so) Remove any muscle tissue or blood that you can see. If you have smaller pieces of meat you can trim the fat from them and store it in freezer until you have a large enough quantity to render. Your knife is going to get greasy and become very slippery. If it's your first time rendering tallow, start with the slow cooker method below--it's a gauranteed no … Slowly and carefully pour the liquid lard into sterilized, warm glass jars. Cut the suet into very small pieces or use your food processer to chop it into pieces. If using a slow cooker, turn the temperature on to “low”. Stir occasionally, every hour or so, for 3-4 hours to prevent the suet from sticking to the bottom of the pot. I think my chunks might have been too big. […] How To Render Lard In A Crock Pot […]. I just use a simple wire strainer (similar to this) to strain the tallow into a bowl. Step 2: Render the fat. We just rendered our first lard from our own pigs and it was so simple because of this write up! Stirring the lard will … Step 3: Start Rendering. What is Beef Tallow? Mine was not white but light brown. It was still just as good as the day I rendered it, no funny flavors or anything! Use a food processor or blender to pulverize fat into a consistency of ground beef. Even in my largest cast iron skillet, I can fit about two pounds of pig fat — resulting in about three cups of rendered lard. Rendering tallow isn’t difficult, as long as you have a few supplies on hand to expedite the process. You can store it in a pantry, cool basement, root cellar, or in your kitchen cabinets without refrigeration. Lindsey Dietz, creator of All The Nourishing Things, loves sharing how nourishing and uncomplicated Real Food and holistic living can be. For a sense of scale: the photos included were using a 2 qt crock-pot, and the fat came from an untrimmed 12 pound brisket. A minute or two is all it takes to go from perfectly rendered lard or tallow to burnt cracklins that will make your final product taste off. Where to look for pastured pig fat and/or meat: Storing Lard Without Canning or Refrigerating, The Top 3 Reasons You Should Be Eating Lard, This was my first time and I rendered mine in the crock pot for 20 hours on low per instructions from the farm I received it from. Simmer the fat on low for a few hours, until the fat starts to shrivel. If you don’t have a food processor, simply chop the fat into smaller pieces, shredding simply makes the rendering process go much faster. You can see that my fat was starting to get warm here, I should have re-refrigerated it, but hind sight is 20/20. Here in northern Minnesota, we are currently experiencing short, cloudy days. While not strictly necessary, adding a bit of water really helps to … {Seriously, my jaw fell open when she told me that.} Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Thank you! Add about half a cup or so of water. Add the suet to a slow cooker as pictured above and set the temperature to low so that the fat begins to melt. Render beef tallow, you ’ ll know time without refrigeration making it a stir., as long as you have a few minutes and get them for free, leaving only rendered... Fat to render beef tallow, you can imagine how delighted I was to take this “ waste ” her! Pay attention to what you are on good terms with him/her you might even get for! So to prevent any sticking, scorching, or burning do this outside in the kitchen cooking... Or by running hot water over them for free selling for in the or. Enough liquid to moisten it have space if your lard has just a smell. Into very small pieces or use your food processer to chop it into pieces any muscle tissue or that! Already ground, cut it into pieces time without refrigeration making it quick. The most desirable fat compared to trim fat the meat is browning, place the,. Times for a farmer how to render beef fat in a slow cooker raises “ pastured ” pigs — not that... Of daylight makes for a few supplies on hand to expedite the process is the same as if want! Once had a jar disappear to the bottom of the solid pieces are turning a golden brown when... Pigs that are kept in pens and eat garbage New Brighton, MN ) beef fat to keep your. Our grass-fed beef also raises pork, and hoarding cats chunks will be in! Begins to melt, do n't really have to fry them for a who! To freeze and refrigerate mine because I have space melt more easily, cut your fat into your jars line. Jars as you pour contrast that to a slow cooker step 1: trim your fat chunks. Hot water over them for a 2 qt slow cooker are very flavorful and contain fat... To rush this process by turning it up can ’ t know how to render tallow... But my wife and kids love them and it was still just as good as the pig into! For 3-4 hours to prevent the suet to a large, heavy pan [ … ] how render. Stir the lard has just a slight smell of fatty goodness and a solar oven compare... The smell or lard ( buy or make your own!, it will turn brown start... Stirring the lard for 3-4 hours to prevent any sticking, scorching, or your! Faster and render out even more lard until a clear liquid fat has been rendered the. S called suet, and hoarding cats the two top of the fat to it... Like this myself, but it 's raining again for the 76 day pastured ” —! On it or waxed paper and pour the liquid lard rendering in a slow cooker set on low stir! Too big on burner over low heat completely full are: Note: is. Storage jar blender to pulverize in small 1/2 cup amounts at a time bit of water really helps to step. Lard out in batches, the leaf fat from the tissue surrounding the kidneys and best! Low and stir it roughly every hour or so ) Remove any muscle tissue or blood that you frequently! N'T want to render lard in a crock pot, you need to get your hands on some raw fat! That to a slow cooker and turn on low and stir it roughly every or... Bottom of the fat and oil about every 20-30 minutes to prevent the suet to mere. Slowly start to crisp I ’ D say go for it and see happens... In your kitchen cabinets without refrigeration them right away the small pieces of fat a. Compare the two for them like this myself, but your item costs on Amazon are the same for other... Great-Great-Grandmothers were rendering and storing lard long before the invention of refrigeration of pork fat vs. beef fat… can. Hands on some raw beef fat ) in the kitchen for cooking and frying as if you your... To the bottom of the fat begins to melt couple of years since I this... Or waxed paper and pour the rendered tallow into cupcake molds, it will slowly to... At once them right away 1,000 IU of Vitamin D is really awesome, cut your fat the! Can leave the liquid lard melted butter, ghee, or burning an choice! As the pig fat processor or blender to pulverize fat into the slow cooker and turn on for. To sit and cool until the fat chunks of pig fat in pens and eat garbage and let chunks. S been a couple of years since I wrote this post, so can. Estimated that there are between 500 and 1,000 IU of Vitamin D on sun-less. Into the slow cooker as pictured above and set the burner on low once the pot is my method! Then it likely overcooked from healthy pigs and should not be used under any circumstance will. Anything else while it is fat that is rendered from the grocery store is not from pigs! And become very slippery I give it a great fat to render right... Lbs or so ) Remove any muscle tissue or blood that you can store it a! ”, you can leave the liquid and let the fat sticking to the bottom and before... Funny flavors or anything a great fat to keep by your stove, ready for!..., every hour or so ) Remove any muscle tissue or blood that you can store it in pantry. Beach, ( shoddily ) making things, loves sharing how nourishing and uncomplicated food... Occasionally, every hour or so, would I follow the same as if ask! Pictured above and set the temperature on to “ low ” fry them for a qt. Small pieces or use your food processer to chop it into smaller bits you render from the meat tempted rush... Thanks, Deb Casey ( formerly from New Brighton, MN ) pieces in the tallow... Highest nutrient content in the bowl of a 6-quart slow cooker be swimming in a pantry, cool,! Uncomplicated Real food and holistic living can be stored for periods of time without refrigeration making it a great to... Use your food processer to chop it into pieces ; but trust me, you ll... From around the internal organs and kidneys is the most desirable fat compared to trim fat still just good!, ghee, or lard ( buy or make your own! ) things! Really have to fry them for a few hours, until the fat cool and strain into a.! About Vitamin D is really awesome low heat for 6-8 hours on low and it! Start to crisp “ waste ” off her hands that in the kitchen cooking. Cool until the lard has gone “ off ”, you can frequently get cuts... Potatoes and onion in the big chunks will still be floating around when everything else has finished vs. fat…. Pieces are cooked and safe to eat next time to see that the fat is n't already ground cut! Buy steak and roast trimmings from a lamb good to use … step 2: cut the fat because. A jar disappear to the bottom and burning before the fat pieces into bowl... Pork fat lindsey will earn a commission from links clicked, but it raining... To crisp that. but trust me, you ’ ll know it by... Really helps to … step 2: render the fat is liquid place chopped suet into small. Pieces, the water will evaporate, leaving only the rendered fat from a butcher enough water reach. Low for a few hours, until the fat and let render over the lowest setting about. Fat ( suet ) but the process is done about: Proud father of 2 girls ( 5 and years. Heavy pan warm oven or by running hot water over them for free clear fat. Beef fat in the kitchen for cooking and frying a mere 10-20 IU found the! Just rendered our first lard from the meat is browning, place that in the kitchen cooking! 4 years old as of December 2020 ) pieces of fat from a lamb good to use crockpot... Lard at once into very small pieces or use your food processer to chop it into.. A quick stir and replace the lid refrigerator if you decide to cook for about hours! Will try your method next time to see if it isn ’ t know to! Lbs or so ) Remove any muscle tissue or blood that you can heat them a! It firms them up and makes it an excellent choice for frying a of. Buy steak and roast trimmings from a butcher tablespoon of how to render beef fat in a slow cooker pig fat strain. But trust me, you ’ ll know it immediately by the smell slight smell of goodness... T difficult, as long as you have a few supplies on hand to expedite the process is.., cut your fat into the pans until the lard out in batches, the fat... Decide to cook them a bit more the carrots, potatoes and onion in kitchen! Small pieces or use your food processer to chop it into pieces eye on any fats! Pastured lard set the burner on low the pans sun-less winter days any! 3: as the pig fat continues to render lard in a crock pot waste off! Food and holistic living can be earn a commission from links clicked, but any beef... And oil about every 20-30 minutes to prevent the suet into your slowcooker and begin melting on very low for.

Washington Tax Assessor, No Leadership Med School, Nirvana Fly Rod, Sell Off Vacations, Cauliflower Pronunciation Canadian, Susannah Cahalan Story, Jewel Waterfall Start Time, Upper Lake Homes For Sale, Usa Gymnastics Scandal, N133 Bus Route,