How to render bear fat for baking and salves
Did you know that you can use bear fat for baking, salves, and more? Mandy’s back to show us how to render bear fat!
I begin by cutting the bear fat into smaller cubes, approx “1.5” size.
Next, I cook the cubes in a heavy, cast-iron pot, in a 300°F oven for 3-3 &1/2 hours. Check on it occasionally to make sure that the oil isn’t smoking; if it is, you will have to turn the oven down.
The “cracklings”, aka rinds, should float to the top and look crispy after 3 & 1/2 hours. When this happens, you’ll know the bear lard is all rendered out.
If some of the cubes appear to have some fat un-rendered, be careful; bear fat that gets too hot during rendering will taste strong. It is better to stop early than to get the fat too hot, not only will it have a stronger taste, it won’t be as white as it should be.
Next, you will scoop out the rinds with a slotted spoon. You can even eat them like pork rinds if you’re so inclined.
I keep the rendered fat in quart jars. It should keep well for months in the fridge, and even years in the freezer! It’s a slow process, but well worth the wait and effort!
