Bear Grease

[112Savage]

I’ve rendered bear grease from mountain bears in the appalachians. From bears that have been eating corn, apples, acorns, hickory, etc and I’ve never noticed off flavors. In fact I think any off putting flavors would mostly come from technique of rendering itself.
You want clean fat. No hair, no dirt, no blood, no meat.
Grind the fat while cool through a small plate. This decreases rendering time and increases yield.
Use low heat. The objective is to remove water, not brown the cracklins or break down the oil. The oil you get should be clear and straw colored not amber or brown. At room temp it will be a semisolid and look strange

 

[jmh9801]

I’ve rendered bear grease from mountain bears in the appalachians. From bears that have been eating corn, apples, acorns, hickory, etc and I’ve never noticed off flavors. In fact I think any off putting flavors would mostly come from technique of rendering itself.
You want clean fat. No hair, no dirt, no blood, no meat.
Grind the fat while cool through a small plate. This decreases rendering time and increases yield.
Use low heat. The objective is to remove water, not brown the cracklins or break down the oil. The oil you get should be clear and straw colored not amber or brown. At room temp it will be a semisolid and look strangeView attachment 840278

Thanks for your response and totally understand what your getting at. I process all my deer meat make everything I want myself. Grown up doing it so I know what you mean and makes since. Had alot of people who've tried my deer meat and couldn't believe that it was deer. I'm extremely anal about my process but it works and happy with results! But wasn't sure about the bear fat. Hopefully be getting a crack at trying to do this after this fall! Thanks again for your help!

 

[jmh9801]

Yeah deer fat is totally different than that on a bear it's waxey and bitter bear is totally different.

Thanks man just trying to as much information as possible and answers to my random thoughts I've never been bear hunting and taking my first stab at it this October.

 

[Runningwater]

Easy to render. Super for all sorts of things. Best for roux.

 

[Blind Squirrel]

View attachment 840651View attachment 840656
Easy to render. Super for all sorts of things. Best for roux.

Did you render it in the oven?

 

[nn76858]

Didnt read all the comments but I'd highly reccomend. Cube everything up put in a stockpot with a little water in the bottom....inch or so.....and cook it on me med low......it will render right down. Have a couple cocktails.......scoop out cracklings then I strained w cheese cloth and put in Mason jars. I cook a lot of stuff in it......has no special flavor but clean and nostalgic.....makes a cool gift to the right minded person. Have not tried baking with it but ppl love it. I highly recommend it does have a low smoke point tho kind of similar to olive oil maybe not as lo......

 

[nn76858]

Didnt read all the comments but I'd highly reccomend. Cube everything up put in a stockpot with a little water in the bottom....inch or so.....and cook it on me med low......it will render right down. Have a couple cocktails.......scoop out cracklings then I strained w cheese cloth and put in Mason jars. I cook a lot of stuff in it......has no special flavor but clean and nostalgic.....makes a cool gift to the right minded person. Have not tried baking with it but ppl love it. I highly recommend it does have a low smoke point tho kind of similar to olive oil maybe not as lo......

My bears have been North Carolina fall bears........ag and acorns browse etc

 

[Runningwater]

Did you render it in the oven?

Yes. Don't remember where all I researched but the idea is in the oven it's easier to get a very even low heat to slowly render and avoid any cooked taste. Works great. I'm no expert but be very meticulous is trimming fat of any meat peices and go low and slow.

 

[huntcookwrite]

I bet a slow cooker would work well for this as well.

 

[Kobuk]

I’ve tried it once from a spring bear and didn’t have good results. I was so hopeful too for cooking. Not sure if it was because it was a spring bear and only got a couple quarts? My best guess is that my bear was a costal bear and he must have eaten a lot of dead salmon before hibernation. Just has an off smell to it. I would love to try it with a fall mountain bear but I mainly hunt in the spring while shrimping. I’ll try it again with my next bear, pretty easy process.

 

[Blind Squirrel]

I bet a slow cooker would work well for this as well.

My brother did this. Ran it through a grinder then used a crockpot. Worked great for him.

 

[30338]

I did 3 or 4 bears worth over the years. Typically just do it in bear camp. Burner on low, add a cup or so of water to big steel pot, add 1" or so chunks of fat. Be patient. Watch for load of hornets to descend on you as well, though they never have stung me. Then using a ladle, pour the lard through 2-3 layers of cheesecloth into warm quart jars. Screw on lids and they tend to self seal when they cool.

 

[Runningwater]

I’ve tried it once from a spring bear and didn’t have good results. I was so hopeful too for cooking. Not sure if it was because it was a spring bear and only got a couple quarts? My best guess is that my bear was a costal bear and he must have eaten a lot of dead salmon before hibernation. Just has an off smell to it. I would love to try it with a fall mountain bear but I mainly hunt in the spring while shrimping. I’ll try it again with my next bear, pretty easy process.

Yeah I'd guess it was related to the bear's diet and/or condition. My limited experience is with fall berry bears. Pretty much no smell or if there is, just a very faint fresh smell - nothing off in any way. Very much recommend trying to anyone hunting black bear!