Colorado bear,

LIK2HNT said:

Nice
What is in the jars?

Click to expand...

coloradoman said:

Nice!
Where at?
You don’t have to say if you don’t want to!

Click to expand...

LIK2HNT said:

Nice
What is in the jars?

Click to expand...

Bluehair said:

I completely mis read the thread title…..I though it was a Colorado Beer thread with pictures of Coors Lite

I’ve been around a while and never needed any bear fat. What exactly are you going to do with it?

Click to expand...

MD4U said:

I have never needed it either but now that I have it and am still discovering its uses, I love it. Anything you use oil for, it works good on. My buddy I stayed with bear hunting showed me how to render it. His wife uses it for everything cooking wise, the list is too long to put here but so far I have used it to cook eggs and hashbrowns, crispy delicious hashbrowns. I used it as a binder on meat for the seasonings. You can even use it to treat leather boots. I know there are things out for all of this but some natural fat rendered down that works great. Why not?

Click to expand...

LIK2HNT said:

Could you explain you rendering process?
Does it have a long shelf life, or do you freeze it?
Thanks

Click to expand...

MD4U said:

I will do my best to explain the process as I just learned it on this bear.
Trim as much fat as you can and cut it up in small pieces, they all were close to 1" cubed. Its ok to have a bit of meat on them as well, doesn't hurt a thing. Put it all in a big pot, start heating and stirring, the stirring is important because you don't want it to stick and burn to the bottom. It seems like it takes forever but you will start to see the oil from the fat start separating as you stir. If you overheat it, it will turn brown and not be as good and was told it could be ruined if it gets too hot. If it starts to "foam" it's getting too hot, take off the heat and keep stirring. When you get a lot of oil going you can strain it off, we just strained it into a big measuring cup. From there we strained through cheese cloth into the mason jars. Keep heating the fat and stirring and you will get more. When the fat in the pot turns crispy you are pretty much done. The crispy fat pieces were delicious with some sour creme and hot sauce. As far as shelf life, my buddy says at least a year not frozen or refrigerated. Just keep it out of the sun. His wife uses it for everything, and they get a couple bear a year and she uses it up within that year.

View attachment 157567

Click to expand...