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I think the original post's method is pretty good. Rough chop, semi-freeze, food processor re-chop into pretty fine bits. Then 1 cup of water for every 3 lbs of suet. I've done this in a turkey fryer - and propane - outdoors. 25 lb batches are perfect. you DO HAVE TO stir with a long flat-blade wooden 'spoon' every 15 minutes or so, once it starts to ...

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