Rendered some bear fat

[dhaverstick]

I have probably 30 pounds of bear fat in my freezer that I saved back from a hunt I went on a few years ago. I finally got around to rendering some of it out this past weekend. I read several threads and articles on the process and decided on cooking mine down in a slow cooker. I also read several times that it was okay to render the fat in the house if I was single but if I was married and wanted to stay that way then I had better do it outside. I am glad I heeded that advice!

I started with about 5 pounds of fat which I cut up into little chunks. I then put those chunks through my meat grinder using the wagon wheel plate. I poured about a quarter inch of water in the bottom of my crock, threw in the bear fat, and turned it on low to cook. I stirred the stuff around every now and then and in about 2 1/2 hours the result was a clear liquid with a bunch of cracklins in the bottom. Man, did my dogs love those cracklins!

This is what the grease looked like right out of the crock.

I poured the grease into a large dutch oven so it could cool and congeal. I had my daughter help me with this task. My sense of smell was severely damaged in a car wreck years ago but I could tell by her lip curling and derogatory comments that the liquid had an unpleasant aroma. I put the dutch oven up out of the reach of the hounds and let it set for a day. The dogs certainly didn't mind the smell.

This is what the grease looked like after a day of cooling.

I was surprised that the grease hadn't hardened up any more than it did. I'm not sure if I didn't cook it long enough, or at a high enough temperature, or what. Maybe that is the way it is supposed to be. You folks who have done this before might be able to answer that. Whatever the case, it will serve my purposes as it is. I will only be using it to lube patches and wads.

I had my wife help me pour the grease into 2 quart jars. Her reaction was the same as my daughter's so I guess the stuff does have an odor about it. I used a little to grease some patches and wads for turkey season and then put the jars in the freezer. I reckon I have enough to last me 10 years or so.

I shot my turkey gun a few times with the bear greased wads and patches but didn't notice any difference when cleaning it. I don't care, I still think it's cool!

Darren

 

[FiremanBrad]

Try some on a tortilla chip!!!

 

[rafterob]

From what I read before, bear fat is kind of unique in that you can first render it a a low temp to extract the "oil" and then finish rendering at a higher temp to render the thicker "fat" . Yours is probably softer due to the oil content.

 

[SgtErv]

I agree. It's very cool! Rendering deer Tallow in my house got me in a little trouble - I can confirm that the ladies ain't too fond of the smell

 

[Black Hand]

I have probably 30 pounds of bear fat in my freezer that I saved back from a hunt I went on a few years ago. I finally got around to rendering some of it out this past weekend. I read several threads and articles on the process and decided on cooking mine down in a slow cooker. I also read several times that it was okay to render the fat in the house if I was single but if I was married and wanted to stay that way then I had better do it outside. I am glad I heeded that advice!

I started with about 5 pounds of fat which I cut up into little chunks. I then put those chunks through my meat grinder using the wagon wheel plate. I poured about a quarter inch of water in the bottom of my crock, threw in the bear fat, and turned it on low to cook. I stirred the stuff around every now and then and in about 2 1/2 hours the result was a clear liquid with a bunch of cracklins in the bottom. Man, did my dogs love those cracklins!

I poured the grease into a large dutch oven so it could cool and congeal. I had my daughter help me with this task. My sense of smell was severely damaged in a car wreck years ago but I could tell by her lip curling and derogatory comments that the liquid had an unpleasant aroma. I put the dutch oven up out of the reach of the hounds and let it set for a day. The dogs certainly didn't mind the smell.

I was surprised that the grease hadn't hardened up any more than it did. I'm not sure if I didn't cook it long enough, or at a high enough temperature, or what. Maybe that is the way it is supposed to be. You folks who have done this before might be able to answer that. Whatever the case, it will serve my purposes as it is. I will only be using it to lube patches and wads.

I had my wife help me pour the grease into 2 quart jars. Her reaction was the same as my daughter's so I guess the stuff does have an odor about it. I used a little to grease some patches and wads for turkey season and then put the jars in the freezer. I reckon I have enough to last me 10 years or so.

I shot my turkey gun a few times with the bear greased wads and patches but didn't notice any difference when cleaning it. I don't care, I still think it's cool!

Darren

Darren,
I understand what the ladies mean about the odor.

However, you can remove most/all of the odor by repeated simmerings in water. Add your grease to water, bring to a simmer for a while (30-60 minutes), allow to cool and collect the solidified fat from the surface - I scrape any crud from the bottom of the fat puck. Repeat the process 2-3 more times and the odor should be gone. You may need to place the pot containing the water & fat in the refrigerator for the bear grease to stiffen enough to be easily handled (a freezer would be even better).

This process did the trick for the latest batch I rendered and is the same I use when rendering deer tallow. There may be a very faint odor that remains, but it is hardly noticeable.

 

[rushlake1]

Darren..You overcooked it..sorry about that...

You can not render this slow enough..repeat you cannot render the fat slow enough.!

You will have bear lard period.

The idea is to get the bear oil out of the fat.... it takes a slow slow warm up.....do not get it frying like bacon..PERIOD!!!

I have had good luck with a cast iron fry pan and a coleman stove outside..LoL!

cube up the raw fat and and add till your done..low heat to start..skim off oil..keep adding fat.

I don't have a dog so I got the chitlins...Oh Darn..

My fat did not have an unpleasant odor..yours might have been due the the water used.

I used gallon cherry jars..let sit for weeks and the oil may rise or not...best place was on top of the warm condenser fan exhaust of the refrigerator.

here the oil is separating from the lard....
when no more oil will separate..I ladle it in to handy bottles date and label.
a little oil goes a long long way....
http://www.specialtybottle.com/plastic-bottles/natural-hdpe

These work outstanding and seal well.

rendering bear fat is just fun.

Hope this helps next time....Dan

 

[Ridge]

I rendered some a few years ago and got about a quart of oil from it. I kept filtering it through coffee filters until the solids were low enough that it didn't want to solidify when it cooled down.

Anyone know how long rendered bear fat will stay good?

 

[BrownBear]

Anyone know how long rendered bear fat will stay good?

I generally won't cook with it after it's a year old. But for patch lube and leather treatment? Meh.... I have some that's 10 years old and still going strong.

 

[curator]

Bear grease keeps fine in the freezer. I had some in the back of my refrigerator for about a year and it was OK too. Wonderful stuff for lubing old guns but use sparingly. Having re-married, I don't keep bear grease in the house any longer. Very few things smell as bad as rancid bear grease. I had a roll of patching I had lubed with bear grease and forgot about. I had to bury the shooting pouch to get rid of the smell. Coyotes or feral dogs dug it up and dragged out into the woods. After finding a dead vulture near the bag's remains, I had to wonder how bad it had gotten.

 

[410-er]

High heat will give you lard.
I use a crockpot on low to get oil.Both work fine BUT I would give the lard to my wife and say "Pie Please !"

 

[BrownBear]

...Pie Please....

You got that right. Only thing better is old fashioned cake donuts fried in bear. It's enough to make you take real good care of your bear oil and lard between season! :thumbsup:

 

[coloradoclyde]

I love old fashioned cake donuts..... Almost impossible to find these days....

To bad you can see my posting.....