Preparing raw suet
Embarking on a traditional pudding (yes, yes, I know it's Dec. 21!) pudding this year with suet versus my usual butter. Suet's apparently a scarce resource and I've been piecing together half a pound from a couple of vendors.
Now I'm wondering how to prepare raw suet -- in addition to extruded (?) cleaned suet (it looks like white bird food pellets) that's ready for cooking, I have a big lump of more-or-less but not entirely cleaned suet. It's softer than the pellets. Do I just trim off any remaining plumbing, red meat, and membrane and chop it into dice? Darina Allen's "Lost Skills" book has rough instructions, but I'd love to get tips from anyone else who's done this!