Most wild bird lovers are happy to share their collection of horror tales involving squirrels and raccoons. These animals have raided and devastated bird feeders for as long as humans have been setting them out for their beloved birds. The critters seem to be particularly fond of suet, an important supplement to wild birds during the winter, when their natural sources of food are scarce. If you're tired of feeding your suet to the bad guys, this is the recipe for you. Easy to make, this suet contains very hot peppers, which won't bother the birds because they have no taste buds. However, squirrels and raccoons do, and will only sample this suet once.

Pulverize the fresh habanero or Scotch bonnet peppers in a blender or food processor. Set aside.

Put the lard and the peanut butter in a glass microwave-safe bowl, and melt them in the microwave. Stir the melted lard mixture very well.

Combine the cornmeal, sugar and powdered cayenne pepper in a large glass mixing bowl. Blend well.

Pour the lard mixture into the dry ingredients. Mix everything very well. Spoon in the pulverized peppers. Add the rolled oats a cup at a time, and blend following each addition. The suet should become so thick that you won't be able to stir it. If it isn't quite thick enough, keep adding a little more rolled oats.

Line a muffin tin with cupcake papers. Spoon the suet into the papers to a depth of about an inch. Refrigerate the tin to harden the suet. Remove the papers and the little suet cakes are ready for your suet feeder. Store them in the refrigerator, and freeze what won't be used within a week in sealable food storage bags.

Spread the suet mixture into a baking pan to a depth of about an inch, if you don't want to use the cupcake method. Refrigerate the pan until the suet solidifies. Use a pizza cutter to cut the hardened suet into smaller cakes. Refrigerate the suet blocks, and freeze the excess in sealable food storage bags.