Got 12 pounds of beef leaf fat, ground up about a third of it , and started the crock pot on low.
See how it looks in the morning.
Thinking, I'll get a gallon of tallow from the looks.
Anyone have advice?

… you be able to pour yourself a glass of it come morning

Ask me to-M-allow!!!

It'll be too hot to sip even!
I'm looking forward to a very nice fish and joe joe fry.

…. What on earth is a Joe Joe ?

… some kind of all male dance sequence yall do up there ?

LOL It's potato cut in quarters and deep fried.
Only a Texan WOULD WONDER ?

WOW It sure is rendering fast.
At this rate I might get a gallon from this 12 pounds.
It's a pain cleaning the grinder, but wow does it speed up the rendering.

It's almost ready to sleeve and strain, shut it off for tonight.
Need to sleep a couple hours , to have the Savell in me to finish.

Where do you get your beef fat from?, used to find it in grocery stores, but since everyone went to boxed meat you never see it...

I'm lucky I guess because there's at least 7-8 butchers within 20 miles of home.
I contact each one, and ask price and how much I can get.
The 12 pounds I picked up cost $ 1.00 a pound.

Same here, lots of butchers in the area.

Thanks to the information from fellow Trapper man members, I ground the 12 pounds, have one gallon bag left that I'm feeding into the batch little at a time.
Put a bunch in, and it turned into a fat blob.
Broke it up some, and now every little while add some more.
Looks like 5-6 quarts of tallow, as the crock pot is almost full.

Having trouble keeping my eyes open.
Almost ready to jar up.
The left overs aren't cracklings, but look like over boiled hamburger.
Thinking it would make a good bait base.
ADC might have to try rendering down some tallow.
Give him a good base bait!

Waiting on the dishwasher to finish the jars and rings, lids are ready.

Finished for tonight, 6 quarts of tallow.
Now 4-7 days of clean up! SMH
It's worth it though.

Now that I have a better idea of what it takes, it'll be done outside from now on!
What do you call the beef cracklings ?

I take the left overs and some of the liquid suet, put them in a shallow pan( half inch works for me), After it cools and sets up a little I will cut into squares. An old pizza slicer works. After its fully cooled off, I take the slicer to it again. turn upside down and tap the bottom. Most of the time they break loose. If not I break them apart and freeze them. I use them in my suet feeders in the winter months.

Russ

Good idea, I can save them for a friend that feeds birds.