I am making fruit mince with suet to fill Christmas mince pies. It is uncooked.
Does the suet have to be totally devoid of any meat?
I got some suet from the butcher & it has got a tiny bit of meat minced in with the suet.
I have never done this BUT my mom used to. I believe she cooked/ rendered the suet and then cooled it before use. This allowed separation of the lumpy bits prior to use and likely extended shelf life.