Recipe by MarraMamba
Tie these up with a big red ribbon and place in trees where birds have lots of places to perch. Fir and spruce trees make a magical look. source "Les Fougere's"
Top Review by Dreamer in Ontario
The suet balls came out great! The were a bit more work than I expected because when I asked for suet at the meat counter I was given a package with a couple of slabs of fat. I had to chop them up and render them down first. Next time I'll look harder for suet that's ready to go. In case anyone else has the same thing happen to them, here's the method for rendering I found:Grind the beef fat with a meat grinder or finely chop the fat. Heat the fat over a low to medium flame until its liquefied. Strain by pouring melted suet through a fine cheesecloth. Let cool to harden. Repeat steps 2-3. If the fat is not rendered twice, the suet will not cake properly. Let cool to harden and store in a covered container in the freezer.
- 236.59 ml melted beef suet, slightly chilled
- 236.59 ml crunchy peanut butter
- 236.59 ml rolled oats
- 236.59 ml cornmeal
- 236.59 ml mixed wild bird seed