How to Make Bird Suet That Won't Melt

In hot weather, bird suet softens and melts quickly which is dangerous for the birds. Making your own no-melt suet will save you the trouble of making or buying several new ones, and birds tend to prefer homemade suet compared to the commercial varieties. Make the suet dough first by rendering the suet and peanut butter, and then combining all of the ingredients. Refrigerate the suet until it has set and then freeze any leftovers until you are ready to use them.

Ingredients

1 cup (125 g) of suet
1 cup (250 g) of crunchy peanut butter
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
1/2 cup (70 g) of sunflower seeds

Makes 4-6 suet cakes

Part 1

Part 1 of 2:

Making the Dough

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1
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.^{[1]XResearch source}
- 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.^{[2]XResearch source}
- Use peanut butter without added sugar if possible, as this is healthier for the birds.
2
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.^{[3]XResearch source}
- If the consistency is too runny, add more all-purpose flour to help the mixture thicken.
- Sunflower seeds attract chickadees and cardinals.^{[4]XResearch source}
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3
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.^{[5]XResearch source}
- 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.^{[6]XResearch source}
- Microwave dinner trays are also an ideal size for making bird suet.^{[7]XResearch source}
- The parchment paper makes removing the suet much easier once it has set.^{[8]XResearch source}
4
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.^{[9]XResearch source}
- Alternatively, you can use a spatula to press the dough down rather than a fork.

Part 2

Part 2 of 2:

Setting the Dough

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1
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.^{[10]XResearch source}
- 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.
2
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.^{[11]XResearch source}
- 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.
3
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.^{[12]XResearch source}
- 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.

Community Q&A

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Question
How do I store the suet?
Community Answer
Suet should be stored in the fridge and kept for maybe two to three months at most.
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Is it okay to store in the freezer?
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Yes, that would be fine.
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Does the suet mixture have to go in those containers or can you make them into tiny balls and leave them on a window sill?
Community Answer
It would be perfectly fine to make them into balls - they work very well.
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Tips

Suet is an attractive, high-energy food for many different bird species such as woodpeckers, chickadees, nuthatches, starlings, and jays. However, unless it has been melted first, suet can quickly turn rancid in winter which is dangerous for the birds. Melting suet helps to remove the impurities, which means that it keeps better and is safe for the birds in warm temperatures.^{[13]XTrustworthy SourceThe Cornell Lab of OrnithologyResearch lab of Cornell University dedicated to interpreting and conserving the Earth's biological diversity through research and education about birdsGo to source}
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Warnings

Always use rendered suet when making suet cakes for birds.
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Never leave raw suet out in temperatures over 70 °F (21 °C) for more than 2 days, as it will spoil and become dangerous for the birds.^{[14]XResearch source}
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