No-melt suet dough
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Oats, cornmeal, flour, lard and peanut butter mixed into a dough that holds up better in mild weather.
Ingredients
- 2 cups quick or rolled oats
- 2 cups ground cornmeal
- 1 cup wheat or all-purpose flour
- 1 cup lard or suet
- 1 cup natural, unsalted crunchy peanut butter (no added sugar)
- Optional (no amounts): dried mealworms; raisins or other dried fruit bits; sunflower seeds or hearts; crushed peanut hearts; eggshells baked and finely crushed
Equipment
- saucepan
- mixing bowl
Directions
- Slowly melt the lard or suet with the peanut butter until smooth.
- Mix in the remaining ingredients until everything is coated.
- Press very firmly into suet molds, a cake pan or a muffin tin, or shape into balls or patties, squeezing out as much air as you can.
- Refrigerate for 2-3 hours before putting it out.
- Freeze any extra cakes.
Notes
Freeze each cake before putting it out so it stays fresher and resists heat. Put out small amounts so it’s eaten before it spoils; if not finished in a day, bring it in, refreeze, and put it out the next morning. Place feeders in shade.
Safety: high-fat suet can go rancid or moldy in heat or humidity and attract rats, raccoons and bears; spilled suet can make pets sick; dripping oil can damage feathers.