Good info necchi, did you try to re-render it or add any thing like beeswax or olive oil to stabilize it, (just thinking out loud).
What I/we did was cut the hard fat off all the meat,, of a randy ole 6-point buck taken during rut (his neck was thick). We call it tallow, it's not good to eat and taint's the meat flavor when cooked.
I processed like pork lard, slow melt, filtered the cracklin's, let it cool till solid, then re-heated slow. IRRC,, I got a little less than 2 pints, slapped a lid on the one when it was hot and started using the other short jar.
I actually found no practical use for the greasy substance, the tallow flavor made it no good for cooking even a fried egg.
Sure it's greasy, and come TEOTWAWKI,, I know what I can do, but I found it to be a waste of effort for what I got.
The time and effort gave no result that was any better then many other inexpensive options already available
If I need to lube a patch for ball, I can use spit. I's free and always available, and as long as I have patched ball, I don't need to lube a bullet.