↓ Archives ↓

Posts Tagged → render

How to render bear fat into usable grease

We take a break today from our more usual political commentary and slide easily over into rural culture. Specifically, how to render your luscious bear fat into a usable grease.

Why, you ask?

Because at one time, bear grease was considered a very close substitute for whale oil, which was such a cool product that literally every kind of food, medicine, and flame was made from it. As whales are rightly protected, and bears are bursting at the seams everywhere across America, making a bit o’ bear grease is a neat way to reach back in time.

Many people will use their bear grease for baking, and I have heard and read it is delicious for that purpose, provided it is rendered down carefully. My purpose was and is much more utilitarian: bear grease is going to be a new leather preservative and a lubricant for the patched round balls in my flintlock rifle. I am going to experiment with this unique grease as it was primarily used until the 1880s, when bears were in short supply from unsustainable market hunting, and more modern substitutes, mostly synthetic oils but also including whale oil, were more widely available.

Here are some photos of the simple process I did, using about five pounds of fresh and then immediately frozen fat from a young male bear.

The fat started out as mostly well trimmed, with only slight slices of meat on it. I left those on to see how those slices and the grease would turn out, and if the meat would impart a smell\flavor\aroma to the grease. What I have read is that any meat left on the fat will leave a meaty aroma and flavor to the grease after rendering. Based on the sniffing results of my snoot’s sharp capabilities, I think that is true. That is, meat left on the bear fat will definitely infuse a meaty smell into the grease.

If you intend to cook with the bear grease, then whether or not the meat is absolutely all removed is a question of what you intend to cook in the grease. If it is vegetables and other meats you will be frying in it, then my opinion is the aroma of the bear meat is pleasing and it will not ruin your cooking. If, however, you wish to bake pastries, pie crusts, and breads with your bear grease, then all of the meat ought to be removed. That means every scrap, shaving, and hint of meat should be sliced off the fat.

The fat should be clean, free of debris, leaves, twigs, pine needles, etc. Wash it well. You do not need to dry the fat when you go to render it, as a little water will only help you. It will not be a problem. Cut it with a knife into small chunks. The smaller the better. Some people process their bear fat in a meat grinder, breaking it down into a gooey mess that has no bonds linking the globules. Which makes the fat break down much faster. I think if I had ground up the bear fat, then it would have rendered out in the boiling water in a couple hours.

At first I steamed/ boiled the fat chunks in a second metal bowl immersed in a boiling cauldron over a propane burner. My goal was to be gentle, go slow, and not burn or even cook the fat. For cooks, burned or fried bear fat will definitely impart a certain taste or flavor to the grease. Depending upon your cooking goals, that “cooked” flavor might not be a bad thing. It is a savory smell, and will not go well with pies or sweet pastries.

After six hours on the water, the bear fat had barely begun to melt. So I turned up the heat. The higher the heat under the water, the faster the fat melted. But it was still taking way, way too long. So with about a third of the fat rendered, it was removed from the water and put directly on the lowest flame possible. A little water was added to keep the fat from immediately scalding. Some people put in a lot of water and render the fat on top of it, skimming it off. I did not try that, and it may work better than what I did. It would also be messier.

Direct flame under the pot definitely caused the fat to begin to cook down much faster, and it also began to fry a bit as time went on. The chunks and bits of bear fat began to turn a golden brown. For those interested in rural cuisine, these are called chittlins, much like various types of fried animal fats from Down South. And not just hog skins. Be a bit more creative in your imagining.

Think Larks’ tongues, Wrens’ livers, Chaffinch brains, Jaguars’ earlobes, Wolf nipple chips, Dromedary pretzels, Tuscany fried bats, Otters’ noses, Ocelot spleens, and a host of other fancy Roman cuisine listed in The Life of Brian.

Comparatively speaking, bear chittlins are right up there in that “unusual and fancy” category.

For me, the goal was to maximize the amount of bear grease rendered from the fat, and to minimize the cooking smell or odor imparted to it from the rendering process. This meant reaching a balancing or tipping point where the fat chunks were clearly cooking down substantially, but not completely. Because at completely rendered, the fat is really hot and it is cooking itself. As I wanted to avoid the grease having any kind of food smell, this meant I prematurely ended the whole process, before all the fat was completely cooked down, or even close, to avoid scorching the fat and making the grease smelly.

As you can see from the photo, about 36 ounces of bear grease was obtained from the several pounds of bear fat. Not a bad conversion ratio.

The first photo below shows double boiling; you can see some of the grease appearing. The second photo shows the grease after six hours. Clearly not much progress, even with higher heat. The last photo is after the pot was put directly on a very low flame, with a small amount of water added. Even after this care, the pot had some fat cooked (not burned) onto the bottom. This did give a faint food smell to it. The last photo shows the grease in a refrigerated wide mouth glass pickle jar. It is easy to access in the big jar.