rich1.0Brisket (npub1jm…p6xcq)https://nostr.ae/npub1jmy8weweqzckna0amz7pn0uhhkxx693l7st23829ewmu43yvjsesfp6xcqnjumphttps://nostr.aeA little more than that. I usually render with a decent amount of water present & the lid on - gentle simmer. That means that the fat chunks are in full contact with hot liquid to transfer heat (max 100⁰C) for rendering. The water also prevents the gelatine & other proteins burning & then adding a colour/smell/taste. It depends what you're using the tallow for. If I'm topping up my fryer, I just fry up the fat chunks into fat crispies. You might be better off using an instant pot with a little water added for that small amount. Separate the tallow from the gelatine water once cooled & solid.