Thursday, December 27, 2012
Homemade Suet Recipe
Once again a few people have asked me for my suet recipe. I posted about my suet in April 2010, so I will just do a quick re-post of that.
I don't use an exact recipe and I don't measure my ingredients. I add different things depending on what I have on hand at the time. Usually when the corn meal, flour, raisins or oats get close to expiring I save them for suet. As long as you use the lard and peanut butter for the base you really can't mess it up.
For this batch I used:
One small tub of lard
2 jars of natural peanut butter that had become hard, (I poured off some of the oil)
9 grain bread flour, (you can use any kind of flour)
about 2 tablespoons of sugar
crushed egg shells, ( I save the shells from boiled eggs and put them in the freezer for spring suet)
I melt the lard and peanut butter on the stove on low heat. Once it is blended, I add the dry ingredients mixing and pouring until it is the texture I want. I spread it into a large cookie sheet and let it cool in the refrigerator. Once it has cooled and is firm, I cut it into squares that will fit the suet cages.
Here is the basic recipe that I started with from Julie Zickefoose:
Peanut Butter Suet Dough from Julie Zickefoose
1 cup peanut butter
1 cup lard
Combine and melt these two in the microwave, in the oven, or over very low heat on the stovetop. Remove from heat and stir in:
2 cups plain yellow cornmeal
2 cups quick oats
1 cup flour
Allow to cool and harden, then chop into chunks and store at room temperature in jars. Serve crumbled in a shallow dish.
Julie recommends that you only feed the birds this suet during the winter months. I still feed them suet in the spring and include the crushed egg shells for added calcium.
Here is another great resource for suet recipes. As the website shows, you can add all kinds of ingredients to make suet.