> - Run the suet thru a meat grinder (the grocery store might do this for
> you for a small fee).
>
> - Place the ground suet in a pan over moderate heat
>
> - Once the suet has melted pour it thru a fine-mesh strainer or cheese
> cloth
>
> - Pour into "single serving" containers (containers that are the right
> size for you to grab and put out in your suet feeder) with air-tight
> lids
>
>For variety I pour the suet over a 50/50 mixture of ground filberts and
>peanuts or a 50/50 mixture of niger and sunflower seeds. I add the suet
>till it "floats" over the nut mixture.

To add to Bruce Mckenzie's recipe, we use cutoff 2" high square quart or
half gallon milk containers for the "single serving" container, and just
put each one in a plastic baggie until used. I've been amazed that the
commercial suet mixtures (many of which the birds consider yummie) are
usually too large to put in the wire suet containers we have. Time to go
shopping again, I guess.

Dennis Paulson phone: (206) 756-3798
Slater Museum of Natural History fax: (206) 756-3352
University of Puget Sound e-mail: dpaulson at ups.edu
Tacoma, WA 98416