Suet Recipes for Wild
The recipes on this page ARE NOT for pet birds!
How to render suet: trim excess fat off beef cuts and store in the freezer until enough fat
is achieved or purchase beef fat from the grocery store or butcher.Grind the beef fat with a meat grinder or finely chop the fat.
Heat the fat over a low to medium flame until its liquefied.
Strain by pouring melted suet through a fine cheesecloth.
Let cool to harden. Repeat steps 2-3. If the fat is not rendered twice, the suet will not cake properly
and will melt during warmer weather.
Let cool to harden. Cut into pieces that will fit in your suet feeders and store in a covered container in the freezer.
You can also serve suet in mesh bags, the type that onions come in, and hang
from branches, trees, or feeding posts.
No Melt Suet for Warm Weather
1 cup crunchy peanut butter
1 cup suet
2 cups quick cook oatmeal
2 cups cornmeal
1 cup white flour
Melt suet and peanut butter.
Stir in oatmeal,cornmeal and flour. If it seems runny, add more flour.
Fill small plastic margarine containers about 1/2 full, then freeze.
Thaw and use as needed.
1/2 pound fresh suet
1/3 cup sunflower seeds
2/3 cup mixed wild bird seed
1/8 cup chopped peanuts
1/4 cup raisins
Follow instructions for rendering suet.
While suet is cooling, stir dry ingredients together in a large bowl.
Pour the suet into the dry mixture and mix thoroughly.
Pour or pack into molds, feeders or margarine tubs.
Refrigerate until hardened or freeze.
Raisin Peanut Suet
1 pound suet
1 cup yellow cornmeal
1 cup rolled oats
1 cup chunky peanut butter
1 cup mixed wild birdseed
1 cup sunflower seeds
Cut suet into small pieces.Melt over low heat.
Stir in remaining ingredients to blend. Pour into paper-lined muffin pans and chill until hardened.
Freeze and thaw as needed.
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