I had been making suet with just lard, cornmeal, and various nuts and seeds. The birds loved it! But, as soon as it warmed up, the suet melted. So I tried adding flour and peanut butter to give it more body. It holds together better, but the birds won't have much to do with it. That's probably not much to go on, but do you guys have any ideas?
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Suet is not lard. It is beef fat, which is more solid. If you're rendering it at home, Get the white, flaky, layered fat of beef. It is cheap. It must be rendered in a heavy kettle at a low temperature. It should melt, not cook.
Abigail is correct. If you want to make suet cakes, you must start with suet, which is beef fat. Ask for it at a butcher shop, as it is not used for many things anymore.
I keep all my store bought suet in the freezer. Then when I put it outside, its not so messy.
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