How do you transport bear fat from the field

[COJoe]

I'm about to go on my first bear hunt next week and I could use some advice. Should I cut the fat layer off the bear meat in the field or leave it on the meat until you get it home? I would think that I would want to trim the fat off in the field to help the meat cool down faster. Also, where do you put the trimmed bear fat, in the game bags with the meat or in a separate plastic bag, then in the game bag? Thanks for any input.

 

[ddd-shooter]

I cut off immediately. It goes in a spare game bag, or a few ziploc bags.

 

[peterk123]

Into a game bag. Best stuff to cook with, hands down.

 

[COJoe]

I cut off immediately. It goes in a spare game bag, or a few ziploc bags.

Thank you, I'll put a couple 1 gallon bags in with my game bags.

Into a game bag. Best stuff to cook with, hands down.

I am looking forward to many meals with it. I just made about eight jars of grass fed beef tallow this month so I hope to add jars of bear fat to my supplies.

 

[NeverSummer]

I put the fat in their own game bags and hang it while I'm working so it cools off, just like the meat. I pull the big chunks of fat off the meat while I'm quartering out in the field, but I don't go crazy. You'll need to trim a lot more at home (get all that fat off before you freeze your meat, it goes rancid quickly in the freezer, even worse than deer or elk fat, and the fat is much better rendered into lard). Most importantly get it skinned and quartered as quickly as you can in the field to get things cooling. Fall bears are insulated critters. Be sure to get those hind quarters opened up at the ball joint if it's warm, things can bone sour quickly. That fat on a berry/acorn fed fall bear is absolute gold, I've been rendering fat for days off a big boar I just took in Colorado. Great in everything from peach cobbler to scrambled eggs. Good luck!