RonNNN said:

You can render that fat down to tallow and use it for making great
tasting French fries (and other deep fried stuff).

I like that idea of "rendering" the fat to "tallow" (whatever that process
is) because I do make potato wedges.

After parboiling the potato wedges, I dust them in flour and spices and
then I freeze them for frying in vegetable oil.

What is the process of making that tallow?
Is only 5 pounds of fat enough?