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homemade suet: Cut uncooked meat fat into cubes or small pieces. Place fat into a large skillet or pan. Heat the fat over low heat until the fat is melted, stirring occasionally. Carefully pour the hot fat through a strainer or cheesecloth into a bowl. Cool slightly.
You can be creative and mix in peanut butter, raisins, nuts, oatmeal, or cornmeal. Pour the cooled fat into small plastic containers and place in the freezer until you are ready to use it. It can be smeared onto tree trunks where woodpeckers will discover it.
If you want firmer suet, reheat the fat a second time, strain and cool it. Suet cakes can be placed in mesh bags or commercial suet holders as well.
This type of suet does well in cold weather, giving birds extra energy.
For a suet that does not melt in warm weather melt one cup of suet or lard and one cup of crunchy peanut butter in a large pan. Buy the most inexpensive peanut butter available. After this has melted take it off the stove and stir in two cups of “quick oats”, two cups of commeal and one cup of white four.
Things like defrosted frozen vegetables, raisins and nuts can also be added to the batter. If the mixture
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