Bring Suet to room temperature if it's frozen. Place the slow cooker on very low heat. Do not cook the fat trimmings at high temperatures as this will burn your fat and cause it to smell beefy! This is key, especially if you're wanting to use it as a tallow balm or a candle. Chop the suet into small pieces, removing any bits of meat. Place the fat trimmings in the crock pot. Place the top on. Allow it to simmer on low, stirring the small chunks every 30 minutes for the first hour to an hour and a half. This is the best way to keep it from burning. The rendering process will take a few hours. Once the fat melts and there are little golden crunchy bits floating on top, it's time to strain your tallow. Place the tea towel in a strainer and the strainer inside a bowl. Slowly pour liquid tallow into the lined strainer. Careful! This can be painfully hot, so wearing gloves will make it more tolerable to handle and keep you from getting burned. Gather sides of towel up to ring out the extra tallow. Place the finished tallow in a storage container or mold. Tallow can be stored in a dark place or in the fridge for several months.