How to Render Suet

Suet is a dense fat found in beef. It is an energy source for many varieties of birds - especially woodpeckers, titmice, chickadees and nuthatches.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Cornmeal
• Peanut Butter
• Shelled Nuts
• Shelled Sunflower Seeds
• Electric Skillets
• 1 lb. raw suet

1. Obtain a pound of raw suet from your grocer or butcher.
2. Cut suet into 1-inch pieces.
3. Put suet into pan and turn heat on low. Use an electric skillet, a sturdy pan in your oven or a large skillet on your stovetop.
4. Pour fat, as suet melts, into another heat-proof container.
5. Discard leftover chunks, when all suet has been rendered.
6. Add 3 c. (combined) cornmeal, peanut butter, raisins, and shelled nuts or bread crumbs before fat becomes solid.
7. Pack suet mixture in smaller containers such as empty tuna cans, empty milk cartons or empty coffee cans. Or put entire suet mix in bowl or pan.
8. Put containers in refrigerator to harden and keep fresh.
9. Put suet "cakes" into suet feeders, pack suet mix into empty holes in logs or trees or put suet in netted bags and suspend from a tree.

Tips & Warnings

• Suet that is not rendered may be put out for birds, but it spoils faster than rendered suet.
• Suet may not be as popular with birds where the climate is warm year-round.
• If rendering suet is too much trouble, purchase ready-made suet cakes at a pet or wild bird store.
• Carefully watch temperature of the suet. Overheated fat can catch fire.
• Remove or replace suet when it shows any sign of becoming rancid.