And it’s actually Lard, not Suet?
I’ve got pounds of lard in the freezer; and if lard will do it, I’m all over this!
-JT
Says it’s Lard on the box and you must use Crunchy Peanut Butter and NOT Creamy...
OK , I can see the headlines on FreeRepublic that say ;
www.http://www.bluebirdnut.com/the_fat_question.htm
ARTICLE ENTITLED;" "The Great Crisco Debate" - The Suet vs. Lard vs. Shortening question " which indicates:
"There is some concern that suet (raw fat from cows or sheep) goes rancid too quickly.
There is also concern that pure rendered suet, (tallow), may be too high in saturated fats to be easily digested by birds...
There is some suggestion that using a combination of rendered suet and peanut butter, lard, or vegetable oil may result in a better product for the birds' health."
Also this article acknowldeges tht not all bird experts agree, and includes excerpts from both sides .
Another article includes reference to UK suet pudding, soap making , and other sources: www.http://forum.lowcarber.org/showthread.php?t=192340
"The problem with lard (and beef fat known as Dripping in UK and Tallow in US) is that in its normal state and kept in the fridge it tends to get very hard,
so is sometimes hydrogenated to make it more like margarine in texture, and so it contains trans fats.
Check the label. Home made stuff should have no trans fats."
"It will keep for literally months in the fridge, and if you want to have a softer brew,
add some virgin olive oil to it before it solidifies, if you are into the veg oil thing.
"correct about suet being so-called kidney fat. It is a denser and finer grade of fat that
is often used for suet puddings in the UK and UK-influenced countries like Australia and Canada."
"At least in the US, lard is techincally the rendered fat from a pig, and tallow is the rendered fat from a cow or sheep.
The kidney and internal organ fat is the premier fat, but mostly is was made from back fat.
Usually around Christmas time one pig who was allowed to fatten to enormous size just for this purpose, was slaughtered.
This was mainly to get hams, bacon and far for lard. Some pigs could yield up to 200 pounds of lard."
"The process of rendering lard yields two products: the rendered fat (lard) and what's known in the southern US as cracklin's. You many known them better as pork" rinds."