Personally I'd double or triple that amount but you could definitely start with that. I like to semi freeze the fat so it's easier to chop into smaller pieces, about dime size. Running it through a meat grinder is ideal but I don't have one which is ridiculous on its face and I need to alleviate that problem. Then I just toss the chopped fat into a slow cooker on low overnight, 24 hours, or however long it it takes until I feel like it's done.

When I feel like it's rendered down enough, I line a collander with cheesecloth and strain it into a big bowl with some water and refrigerate. Once the tallow is solid, I separate it from the water and jar it up.

I use it for all kinds of things from cooking to soap making. Good luck!