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I was wonderin if any of yall make chicken suet? theres an article in the dec/jan issue of backyard poultry but its not very specific on amounts and I wanna make some for my peeps. Whats yall's recipes?
I haven't read my magazine yet...waiting until after the holidays are done. You might have to remind me. It would have been nice if a sample recipe was included in the article. Why not contact the author for one and let her know you want to share it here?
I haven't made suet cakes before, but I give the crispy pieces leftover from rendering lard to the chickens in the wintertime. They love those!!
Lol, There is general instructions in it, but not any specific amounts or anything. And I just wanted to see if anyone else has made them. Most of the articles are interestin, course they usually are!
I too saw the article in BYC and decided to make some suet for our chickens. I did find a couple of "recipes" online which I'll share shortly, plus my story of how my suet is turning out tonight.
"Simple Bird Suet Recipe-How to Make Easy Bird Suet" by Melissa Marantz at about.com. This is a pretty generic recipe, but the article is fairly useful for explanations. About on par with the BYC article, but it has a simple recipe and some thoughts for enhancing it. It also talks about how to "render" the fat into suet.
Now to my efforts. We just got a steer butchered and I picked up a box of fat today from the butcher. (It's going to take forever if I render it all down into suet, so I'll probably end up freezing a bunch of it.) Luckily for me, the butcher sliced a lot of the fat into strips, so basically all I mainly needed to do was cut them into squares. I probably could have done a better job but with so much fat, I wasn't worried about being efficient. Next I placed them into a 1 foot tall pot on the stove. Turned the flame to low and put the lid on. Next I got a few other items ready. The wife had recently made fresh raspberry jelly from frozen raspberries. I saved the seeds and dried them in the dehydrator and stuck them in the freezer. Because I am trying to keep the hens laying through the winter, I decided to experiment a little. I have been saving egg shells and using them in the garden and the worm bin. The hens eggs lately have been a little on the thin side, so I put the dried egg shells in the food processor and had at it. I had about a 3 lb. coffee can of "crunched" egg shells that after the FP took its turn filled the can about 1/3 full. The raspberry seeds were kind of like a fruit roll up and also took up a 3 lb. coffee can. After the FP, it was about 1/2 full. I added about 4-5 scoops of floor and mixed in with the raspberry seeds. The egg shells got an equal amount of chicken crumbles (layer variety). I had also poured some deer blood on the crumbles and dried that off.
At various points of "cooking" I poured off the liquid fat into a mixing bowl. Then I added about 2-3 tables spoons of generic peanut butter, stirred until mixed. Then I added about 1/3 of the mix of raspberry seeds and stirred and did the same with the egg shells (about a 1/3). I also added a handful of raisins and shelled sunflower seeds and about a 1/2 scoop of yellow corn meal. When the mixture thickened up, I then poured/ladled it into a pie tin. So far I have 3 "pies" and about enough material yet to make one more pie. I did have to call a friend who butchers pigs every weekend with a question. I was wondering if all the fat would cook off into liquid. He said no, but that beef and pork have different qualities. When butchering a pig, rendering the fat into lard, the cooked fat pieces used to be made into "cracklins" when all the lard (liquid fat) is pressed out. I can remember as a kid trying them, but I didn't like them much.
I'll let you know how the chickens like my suet. I did give them a couple of pieces of fat when I got home. And the first one they decided to play keep away with (one would pick it up and run and the rest would follow along and try to steal it)- quite funny to watch.
3 Rhode Island Red Hens, 1 Comet Hen (picked up at 2 months old on Mother's Day) & 1 Rhode Island Red Rooster (got 2 months old) for Thanksgiving
Last edited by dhomestead1868 (12-31-2011 04:21:48)
i saw an episode of Dirty Jobs with Milke Rowe(drool I'd love to get dirty with mike ) and they were making suet by the ton. basicly rendered fat with what ever you wanted to add to it that birdies liked. They did have several different recipies though with bugs and meal worms and asorted creepy crawlies . One recipie envolved mixing purraid live maggots black sunflower and berries. I guess thats where the dirty job part of it came from. the stuff was sold for like 8$ a lb. I guess as long as the base is the same (rendered fat)you can add anything you want.
Here are a few more website links:
http://www.nature.net/forums/load/bird/ … 17223.html
The 2nd link, while not having any direct suet recipes for chickens does have a lot of helpful information. It included one "egg shell" recipe that was similar to what I used.
Here is one photo of my work (photobucket is giving me fits tonight):
There is probably more "fat" in this than some I've seen on the internet.
Also, there is a good video on YouTube from a "TheMrsVolfie". Do a search, she has about 180 videos. Very interesting.
Here's a photo of the 5 "pies" I made this evening.
We'll see how the girls gobble this up tomorrow
Last edited by dhomestead1868 (12-31-2011 06:50:07)
ugh that looks so eck, which means the chooks will LOVE it!!!! lol thanks for the info!
I think Im going to buy lard from the store though... all the meat we cook with is all lean meats, venison and rabbit. I've even got some dandielion and comfrey leaves drying to put in it too, for vitamins and flavor. i dunno what all im gonna put in it.... this is gonna be fun to make!
Last edited by rkluse4570 (12-31-2011 09:47:00)