Suet cake

Yield: 6 Servings

Measure Ingredient
2 \N Parts melted fat (bacon fat, suet, or lard)
2 \N Parts yellow cornmeal
1 \N Part peanut butter

Mix all ingredients together and cook for a few minutes. Pour into small container (tuna fish cans are good) and refrigerate or freeze until needed. This mixture can also be stuffed into 1 inch holes drilled in small logs to hang from trees. The recipe can be made all year long as you accumulate fat. Fasten containers securely to trees or feeders.

Origin: The Old Farmer's Almanac: Hearth and Home Companion for 1993.

Shared by: Sharon Stevens

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