Hamwild said: I may have asked this before, but does anyone make their own suet? If so, do you have a recipe for no melt suet? 
If your suet hangs in the sun during the summer, there's no such thing as "no melt" suet. I finally quit trying and just put the suet feeders away in the summer, I got tired of cleaning up the gooey mess on the pavement underneath them.
I've read the best to use though is getting the fat from your butcher and actually rendering that, and that adding 1 cup flour might help to hold the suet together. I've never bothered with it though because even the peanut butter will melt here in the sun when it's over 85°, making the direct sun hitting it well over 100°+. But the recipe I use the most is:
2 cups chunky peanut butter
2 cups lard*
1 cup quick cooked oats (uncooked)
1 cup yellow cornmeal
2-4 cups of whatever seeds or treats you want to add, I usually use sunflower seeds and raisins, sometimes peanuts or sunflower hearts
*It's best to find pure lard, not Crisco or others with all the additives, it's sold here as Manteca in a box the same size as butter is sold, either in the baking aisle or the international aisle. Or you can also substitute unrefined coconut oil that works just as well if you can't find lard, but it's more expensive (and no more melt-proof than suet).
And this stuff I have to put in a squirrel-proof feeder, or else it's gone in a day. I have to hang the feeders with closed eyes, carabiners and chain, or they've actually taken the entire feeders off hooks and taken them.
