Suet Cakes for the Birds


  • Large block of rendering suet
  • 1 pound chunky peanut butter
  • 2 cups cornmeal or flour
  • 1-1½ cups raisins or dried fruit

Cut the suet into 1 inch pieces, with crusty chunks removed heat until melted, stirring occasionally, and pouring off into a container. Continue until you have two quarts of liquid fat. Stir in peanut butter, meal/flour and fruit.

Spoon into pie tins and refrigerate. When firm, cut into chunks that will fit your containers. Serve some straight away, freeze rest for the future.

Place the hardened cakes into metal suet cages or plastic mesh bags for neatness. Suet is mostly meant for insectivores, whose food source is gone in late fall, winter to mid-spring, so avoid adding seeds to the mixture, as this will attract birds who will crowd out the bug-eaters.

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