I’ve been thinking about making suet for a while. I researched it online (lard vs bacon grease?), ripped recipes out of Birds & Blooms and saved plastic suet containers. Then last week out of the blue my friend Sally handed me a suet recipe she had gotten from Roy and Charlotte Lukes, long-time Door County Wisconsin naturalists–it was a sign to get cooking!
Daughter #2 helped me. Photobomber Bud was thinking we were whipping up an afternoon snack for him.
You can find the Lukes’ recipe here. I thought it would be difficult to find lard at the grocery store, but there it was, in the refrigerated section by the hams. I followed the microwave method of melting the lard and peanut butter, and then I dumped the rest of the ingredients on top and stirred to combine. I also added a box of currants that were past their prime.
I scooped the mixture into the 9-oz suet containers I had saved and a couple of grapefruit halves (thanks, Kate and Ken!) and put them in the refrigerator to solidify.
I’ll let you know in a couple of days what the birds have to say about my new avian catering business.