Bear Fat Lube

[410-er]

OK,I got 2 5gal. buckets of Bear fat to pickup today.Going to try the crockpot on "LOW" for about 10-12 hrs.Should a little water go in the bottom or just all Bear fat?Any advice is welcome on this.Its my 1st try at this.

 

[gmww]

The way I render deer is to boil the fat. Works well. Remove the solids when your about to cool. Strain the soup through a screen to take out the smaller solids. Let the soup cool and the fat and water will separate.

Good luck and post photos if you can! :thumbsup:

 

[rabjr]

Do not boil bear fat! It is different than deer tallow and should be done using a low heat. I've done it in a wok on low heat but double boiler it now. Some cut it up in cubes and toss in water just under a boil. I don't like doing it that way but to each their own. A clean coffee can with clean fat, no blood or meat on the fat works for me used as a double boiler.
http://nimrodsplace.com/lewisandclark25.html

 

[gmww]

Hiya Swampy. I'm not doubting you. But, what does boiling bear fat do that isn't good? I'm thinking this might be a learning moment for yours truly. :grin:

 

[rabjr]

Look at my link. If you want bear oil, you just need to coax it out of the fat, you do that by cutting it into small cubes and putting it on low heat. If you don't care and want a crisco like lard, thats what you get when you over heat it. It's totally different than deer fat which is a tallow and needs to be done differently to get oil.

 

[rabjr]

OK,I got 2 5gal. buckets of Bear fat to pickup today.Going to try the crockpot on "LOW" for about 10-12 hrs.Should a little water go in the bottom or just all Bear fat?Any advice is welcome on this.Its my 1st try at this.

Btw I do know Roy had some and he used a crock pot to render his, worked just fine.

 

[410-er]

No water?

 

[rabjr]

I don't know if he used water or not, if he doesn't see this send him a pt or email. When I double boiler the fat I don't use water while rendering it. Once it's rendered, you can put in water to get rid of any salts that might be in it. Once it separates, syphine it off.

Some people render it in water, I tried it once and it was a mess far as I'm concerned, just easier for me to do it my way.

 

[gmww]

OK I see the oil extraction but can the white stuff be used as a lube? I was thinking the bear tallow would make for a nice patch lube.

His title was for lube.

 

[dbutch]

410er--The way I render bearfat is as follows--
coleman stove out in the man cave(garage) cube the fat small 1/2 inch or less- if you can grind it first that will shorten your rendering time.12 to 14 inch cast iron skillet...low heat-I cook it down almost till you have a slight brown tan color on the nonfat bits and pieces.Donot over cook it.I used metal coffee cans to pour the rendered fat into. From the skillet I pour the renedered fat through a cotton t-shirt held over the can with a metal screen strainer-you could use cheese cloth or any other filter material.this will remove any hair ,leadshot etc.Cool the fat.the boiling process is not really boiling the fat-I take a large pot-soup or chile kettle-with 3 inches of water in it-add the rendered fat to it and slowly smimmer it very low heat!--this will remove any salt-blood I do this 3 times .after each smimmer I cool the pot-remove the fat replace the water and repete the process. the bear fat will firm up on the surface of the water. It was cool enough at night to firm the fat. If you live in warmer climate use the frig or freezer.any time durning the process you can refilter it using tighter weave cloth. you have to go by feel on this.the cleaner the fat is to begin with the shorter the whole process will take.I ordered 8 oz. tins from a specialty bottel shop(Swampy's suggestion)take your time.30-to 45 minutes per quart to render in the cast iron skillet.I have 8 more quarts to render and keep them in the freezer till ready. I keep mine tins of rendered grease in a freezer.Good luck it's a fun process.,

 

[rabjr]

Yeah the left over fat lard I guess you would call it is still good for a lube. But it's not hard like deer tallow, still like a runny thick liquid. I've sent RC and a few other members the left over lard, for lack of a better word after I've rendered off the oil. They have used it in lube recipes. I have too in the past but now combine Deer Tallow with bear oil for my hunting lube.
http://nimrodsplace.com/nerifle22.html

 

[Bushwacker30]

I got two bags of bear fat ,50# each about 6 years ago ,started rendering on a friday ,gave up that sunday 4 five gal.buckets full .the cracklens went to the dogs,I just used a coleman stove and canning kettle,like gramma did the hogs.strained it threw a old bed sheet,pre-lubed patches at the same time! lucky we live in the woods,the dogs got very well lubed! I don't think I've used more than a half a cup in 6 years ,at this rate it should last til' 2100!

 

[Marc Adamchek]

FOLLOW WHATEVER SWAMPY SAYS TO DO AND YOU WILL BE HAPPY! I never did this myself, but Swampy graciously gave me some in one of his pouchs I bought and man that is ggooooood stuff!

 

[rabjr]

:haha: Thanks Marc but it sounds like makeumsmoke and Tall have it covered too. :thumbsup:

 

[410-er]

Well I got the 2 buckets.Cubed it up about 1" or less.Filled 2 crockpots to the top and only used about 1/4 of what I have.Put both on low.No water just Bear fat.Will do the rest this way if it works.
Will the oil need fridge,freeze,or just jared at room temp?

NO they are not Scallops! :rotf:

 

[rabjr]

Well I got the 2 buckets.Cubed it up about 1" or less.Filled 2 crockpots to the top and only used about 1/4 of what I have.Put both on low.No water just Bear fat.Will do the rest this way if it works.
Will the oil need fridge,freeze,or just jared at room temp?

NO they are not Scallops! :rotf:

Looks good. I just filled mason jars and put in frig for a week or so then took out and left at room temp. ot sure why I did it that way but I don't think you need to put in the frig, just leave out at room temp. I think I got good seperation in the mid to high 70's degrees.

 

[rabjr]

Got a potato masher handy? Might want to use it every now and then carefully mush down on the cubes to help break them and speed things up.

 

[410-er]

I put them on a 5:00 this evening.After a little over 2 hrs the fat is sweating.Will see what we got in the morning at 7:00.Actually doen't smell bad and the wife hasn't said a word. :hmm:

 

[rabjr]

It won't smell bad at all if it is clean of all meat and blood. Just a heavy oily smell.

:thumbsup:

 

[paulvallandigham]

If the oil is FREE of both SALT, and tissue/blood, it should not spoil. You can leave it out at room temperature. Just filter the chunks out of it, along with debris by pouring the oil through a CLEAN T-shirt, coffee filter, cheesecloth, etc. Then put the oil in water so that the salt will go into the water and the oil will separate and float on top of the water, when it cools. Skim the oil, and repeat the process, heating the oil again and then adding it to clean water, to cool down again and separate further. When you can stick your finger into the cooled water and taste NO salt, you are done! :thumbsup: You are going to have enough oil to be very nice to all your friends come X-mas!