less mess suet treat for wild birds

How To Make less mess suet treat for wild birds

• 1

  If you prefer to use store-bought beef tallow or lard instead of rendering the suet yourself, melt it over low heat and skip to the measuring step (#9).
• 2

  IMPORTANT NOTE: Use only beef or pork fat trimmed from fresh meat which has not been smoked, cured, or otherwise processed. DO NOT use fat from bacon, ham, smoked beef, etc.; some of the chemical compounds used and/or produced during smoking and curing processes can be harmful to birds. Purchasing tip: each pound of solid beef or pork fat should render into about a cup of tallow or lard.
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  3

  Check all sides of fat pieces and trim off as much attached meat as possible. Cut the fat into chunks.
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  4

  With a knife, chopper, or meat grinder, finely chop or grind the fat. The finer you chop it, the less time the rendering process will take.
• 5

  Place the chopped/ground fat in a heavy or insulated pot, or in a slow cooker. Thinner metal pots may cause the fat to get too hot and scorch.
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  6

  Heat the pot on the stove on low heat, stirring occasionally, or set the slow cooker to low.
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  7

  Heat until the fat is melted and the solids have settled to the bottom. Depending on the amount and density of the fat you’re using and how finely you chopped it, stovetop rendering could take anywhere from 1 to 3 hours. In a slow cooker, it may take about 4 to 6 hours.
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  8

  When the fat has melted, strain it through a fine mesh strainer or cheesecloth several times to remove all debris.
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  9

  Measure the amount of melted fat you have. If you have more than 1 cup, you may either discard the rest or else adjust all other ingredients accordingly.
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  10

  While the melted fat is still warm, add the peanut butter and stir until it melts and combines with the fat.
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  11

  Stir in the cornmeal, flour, and quick oats and mix well.
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  12

  At this point, you may stir in any optional ingredients you wish to add: chopped nuts, birdseed, chopped dried fruits, etc. IMPORTANT: When using nuts, sunflower kernels or dried fruits, choose items which do not contain added salt, sweeteners, or chemical preservatives. Look for unsalted and unsweetened varieties, particularly those with no (or very few) added ingredients; freeze-dried fruits are a good option, as they often do not contain such additives. Store-bought raisins should be avoided; most commercially produced raisins are treated with chemicals to deter pests during storage. If you prefer to dry your own fruit in the oven or a dehydrator, you’ll always know your dried fruit is safe for our feathered friends!
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  13

  Press the mixture into molds or small pans lined with wax paper (an 8”x8” baking pan is ideal, as it easily allows you to cut your finished product into 4 equal squares). A thickness of about 1” to 1-1/4” should fit in most cage-type feeders. Alternately, you can allow the mixture some time to cool and thicken, then hand-shape into balls or whatever shapes you’d like.
• 14

  Place the pan(s) or molds into the refrigerator until firm.
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  15

  Unmold or cut into desired size with a sharp knife and remove from pan. Wrap the suet cakes in wax paper and store in the freezer until ready to use (this keeps them fresh and makes them easier to handle).
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