How to Make Bird Suet That Won't Melt

Making the Dough

Heat the suet and peanut butter for 20 minutes until it's melted. Slice 1 cup (125 g) of suet into small pieces and place this into a saucepan. Add 1 cup (250 g) of crunchy peanut butter to the saucepan and adjust the stovetop to a medium heat. Stir the ingredients occasionally until they have melted. If you prefer, you can use half suet and half lard. You can purchase this from your local grocery store or butchery. There are many different options for the type of suet or lard that you can use to make no-melt bird suet. You can use rendered suet, beef tallow, lard, vegetable shortening, or bacon drippings. Birds will eat all of these different types, so pick the one that you prefer. Use peanut butter without added sugar if possible, as this is healthier for the birds.

Combine all of the ingredients in a large bowl. Pour the melted suet and crunchy peanut butter mixture into a large mixing bowl. Use a wooden spoon to stir in 2 cups (180 g) of quick-cooking oats, 2 cups (300 g) of yellow cornmeal, 1 cup (120 g) of all-purpose flour, 1/3 cup (67 g) of sugar, and 1/2 cup (70 g) of sunflower seeds. Aim for a consistency that is similar to cookie dough. If the consistency is too runny, add more all-purpose flour to help the mixture thicken. Sunflower seeds attract chickadees and cardinals.

Transfer the mixture to a large baking dish. Use a baking dish that is approximately 2 in (5.1 cm) deep. Line the baking dish with parchment paper and then use a spoon to transfer the mixture from the bowl into the dish. Alternatively, you can use the plastic trays that the suet was sold in. These are usually the perfect size for most suet bird feeders and this means that you won’t need to cut the suet to size once it has set. Microwave dinner trays are also an ideal size for making bird suet. The parchment paper makes removing the suet much easier once it has set.

Press the dough down firmly in the baking dish or suet trays. Spread the mixture out so that it evenly covers the dish. Use a fork to press the suet dough down firmly and to remove any air gaps. This creates a solid suet cake that won’t crumble. Alternatively, you can use a spatula to press the dough down rather than a fork.

Setting the Dough

Refrigerate the suet dough for 24 hours until it has set. Place the baking dish or the individual suet trays into the refrigerator. Check the dough after 24 hours to ensure that it feels solid and set. If the dough doesn’t feel solid, keep it refrigerated for 2-3 hours longer and then check it again. Refrigeration sets all of the ingredients into the suet and peanut butter mixture as it solidifies, which means that the suet cake will stay together and not crumble easily once it has set.

Cut the suet into pieces if you made it in a baking dish. Remove the suet from the baking dish and use a sharp knife to slice it into cakes that are the right size for your bird suet feeder. If you are unsure about the size, cakes that are approximately 2 in × 4 in (5.1 cm × 10.2 cm) usually work well. If you made the suet in individual trays or dishes, you don’t need to slice it as it will already be the right size. Alternatively, use a pizza cutter rather than a knife to slice the suet into individual cakes.

Store the suet cakes that you won’t be using immediately in the freezer. Suet keeps best when it is frozen until it is used. Place parchment paper in between each cake and place the cakes in either a sealed container or a freezer bag. Then, remove each suet cake as it’s required. The suet cakes don’t need to be thawed before they are used. You can place them directly into the suet bird feeder. The suet cakes can be stored in the freezer for up to 1 year.