Homemade Suet Cakes

Our family loves wildlife and we spend a lot of time looking out the windows watching the birds. Slowly our boys are learning some of the more easily identifiable species, like robins and cardinals. Not too shabby for two year olds!  To keep our avian entertainment steady we hang bird feeders. When the weather starts getting cooler with winter around the corner I like to provide suet cakes. Suet cakes provide a high energy, easily digestible food source which is invaluable in winter months when regular meals can be harder to find. They are also really easy to make yourself! Since they are made from beef fat (suet) and they can go rancid sitting on a store shelf for months at a time coupled with the fact that ingredients like peanuts and fruit can support mold growth, Serious birders recommend making your own suet cakes rather than purchasing them. Oh! And they cost about .50 cents each to make, so if that doesn’t push you over the edge on your decision I don’t know what would. Take care to only feed suet cakes in the winter months when temperatures are freezing. Feeding suet in warm weather can cause birds belly feathers to get coated in suet during nesting season. When they sit on their eggs the suet can coat the porous shells of their eggs, thereby preventing the embryo from getting the oxygen it needs for proper development.

Beef suet that has been rendered (a product now called “tallow”) that has been cooled then cut into chunks to be used in various applications.

You can visit your favorite butcher and ask for suet by the pound, it’s really cheap. I like to buy 5 pounds at a time and I ask them to cut it up into small chunks, or better yet grind it up for me. Then I put it in the crock pot on low until it is melted (there will be some solid pieces floating around) then using a paper towel lined mesh strainer, strain the now rendered suet into a bowl. Toss out the solid pieces – that is of course unless you enjoy cracklin’s… From here you can go straight to making your suet cakes.

Add 5 cups birdseed to 4 cups melted suet.
Allow the mixture to cool until it begins to turn opaque. This helps the seeds to stay suspended in the fat.

 

Working in small batches, stir 5 cups of birdseed into 4 cups melted suet. Let this mixture set until the suet begins to cool and turn slightly opaque, then stir it well to make sure the seed is evenly disbursed. This ensures that all the seed will stay suspended in the suet rather than sinking to the bottom. Pour mixture into a paper milk carton with the top cut off to make suet cakes to fit in square suet feeders. Allow it to cool at room temperature on your counter, or to speed the process place it in your fridge. When they are solid cut away the paper carton, allow them to come to room temperature and cut into 1 ½ inch chunks with a hot knife just like an ice cream cake! My favorite way to make these is to pour the suet mixture into a mini bundt or doughnut pan to make wreaths, and there is no cutting involved! They make awesome gifts for any bird lover! Store finished suet cakes in the fridge or freezer until needed. – The “flavor” possibilities are endless too, add peanuts and peanut butter, meal worms, cranberries, dried fruits, and any variety of seeds you wish!

Cut the suet cakes with a hot knife
Homemade Suet Cakes
Alternately, you can pour the suet mixture into molds that make for easy hanging.

I hope your family enjoys making these as much as we do!

SUET CAKE RECIPE:

4 Cups rendered beef suet

5 Cups Bird Seed mixture of preference

Cranberries, peanuts, peanut butter, meal worms, dried fruit of your choice (optional)

Yield: 1 paper carton = about 4 suet cakes or 6 mini bundt wreaths

Working in small batches, stir 5 cups of birdseed into 4 cups melted suet. Let this mixture set until the suet begins to cool and turn slightly opaque, then stir it well to make sure the seed is evenly disbursed. This ensures that all the seed will stay suspended in the suet rather than sinking to the bottom. Pour mixture into a paper milk carton with the top cut off to make suet cakes to fit in square suet feeders. Allow it to cool at room temperature on your counter, or to speed the process place it in your fridge. When they are solid cut away the paper carton, allow them to come to room temperature and cut into 1 ½ inch chunks with a hot knife just like an ice cream cake! Or pour into mini bundt or donut pans.