Is there a major difference in performance between tallow made from suet or that which is made from muscle fat? Anybody have any information on the performance difference?
I do have black bear muscle fat sitting in my freezer, it's been there a long time, but it should be useful. I can't seem to find any large qualities of Mutton tallow for sale at a reasonable price. My other option was to buy lamb/mutton suet or muscle fat from local butchers, so which should I ask for...suet, muscle fat, or both?