Summarize this article in one sentence.
Follow the instructions about cutting slices described in the sub-section on peanut butter ornaments. Create large holes in the center. These holes will be filled with the suet mixture later on. Remove any chunks of gristle or fat that start floating in the liquid suet once it melts down. Do this carefully to prevent any splashes or spills. Thoroughly mix the two ingredients together until combined. A combination of bird seed and cracked corn may also be used. Mix the seed into the suet and peanut butter until evenly distributed. The mixture should cool to room temperature before you handle it any further. Nonstick foil works best. The squares should be large enough to wrap and tie around your bread rings. Place each square on top of the foil. Center the bread ring on top of the square as best as possible. Pack the mixture firmly into the hole using your fingers. The mix should be fairly thick at this point and may need to be warmed up on the stove over low heat until it becomes soft enough to mold. Tie the square into one or two knots. Continue until you run out of bread or suet. The ornaments must chill and harden for a minimum of eight hours. Tie the other end to the branch of a tree.
Cut thick slices of bread from a semi-hard loaf. Cut rings out of the bread slices. Melt beef suet in a saucepan over medium heat. Stir crunchy peanut butter into the melted suet. Remove the saucepan from the stove and stir in birdseed. Allow the suet mixture to cool. Lay out a sheet of heavy-duty aluminum foil. Cut squares out of onion bags. Place a bread ring on top of one of the onion bag squares. Fill the center of the bread ring with the cooled bird seed mixture. Pull the corners of the onion bag square up and around the bread ring. Repeat the filling and tying procedures with the remaining bread rings and suet. Chill the ornaments in the refrigerator overnight. Tie one end of a piece of yarn around the top of the onion bag netting.