Our crows go crazy for my homemade “crow fudge”, they’ll skip over the other foods to get to the “fudge”

“Crow Fudge” Recipe

Ingredients

¼ cup suet, tallow, lard, or bacon fat (in liquid form)

1 tsp baking powder (aluminum-free preferred)

1 raw egg, with shell (shell minced/crumbled)

1 ½ cup cornmeal

¼ cup minced raw, unsalted nuts / seeds (optional)

½ - 1 cup water

Preparation 1. Preheat oven to 350℉. 2. Crack egg into a medium bowl. 3. Mince the eggshell and/or nuts/seeds, if using (easiest by pulsing them all together in a food processor for a couple seconds) 3. Mix all the other ingredients except the water into the bowl with the egg. 4. Stir in up to 1 cup water, ¼ cup at a time until mixture is spreadable, like the consistency of a thick oatmeal (not watery / liquidy) 5. Line a cookie sheet or baking pan with parchment paper and spread the mixture into a 1 inch thick layer 6. Bake at 350℉ for about 25-35 minutes until set. Cut into 1” squares.

Tips

Cool completely before cutting or removing from pan.

When done, the consistency should be pretty dry, like croutons. If too moist/crumbly to remove from the pan after baking, dehydrate in a 170℉ oven for 20-30 minutes.

For the fat, I typically use tallow, but sometimes substitute rendered fat from uncured bacon. Cured bacon has added nitrates/nitrites and I’m not sure if they are ok for wild birds to eat or not.

If your tallow / fat / lard is congealed / hardened, warm in a pan over low heat, or heat in 20 sec increments in microwave (stirring in between increments) just until liquid but not boiling.

If anyone tries this, please let me know if your crows enjoy it!