1. Warm the beef fat in a saucepan until it melts. Pour off the liquid as the fat melts to prevent it from burning,
  2. Let the liquid fat cool slightly, then stir in the other ingredients. Robin notes, "All measurements are approximate. 1 never measure— ! just add whatever is needed to make it look rightl" It looks right, Robin says, when the seeds and fruit are almost touching each olher, with the fat acting as a binder.
  3. Line the containers with waxed paper and pour in the mix.
  4. Refrigerate until cool, then store in the freezer until ready for use. You can put a suet cake out for the birds without thawing it.
  5. 'Suet CMoagACsoep

You can get fruit and fat for suet mixes without spending a dime! Robin Guy gets the fruit for cherry suet from her cherry trees. She collects imperfect cherries with insect holes or bird damage, cuts up the fruit in halves or quarters, and dries them in her dehydrator. Then Robin stores the dried cherries in the freezer until winter when she makes suet. If you eat meat, follow Robin's example and cut the beef fat from your steaks. Freeze it in labeled packages until you're ready to make suet. Otherwise, you can get fat inexpensively or free from a butcher, t

Pop a suet cake out of its container and hang it in a mesh bag or wire suet cage.

Yield: About 4 cups of suet

Variation: Cracked Corn Suet Increase cracked corn to 1 cup. Replace cherries with V* cup black oil sunflower seeds.

Variation: Sunflower Suet

Decrease cracked corn to lA cup. Replace cherries with I cup black oil sunflower seeds.


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