How do y’all go about rendering bear fat to grease. My first batch a couple of years ago turned out great. Yellow/amber see through. Since then, I’ve tried twice and the results have been bear grease that looks like gravy. Maybe.need to find some tighter cheezecloth to strain through. All the fat I get has some redness on edges and some meat throughout. I figured that wouldn’t be a problem, but maybe that’s darkening up the final product.
Regardless, if you could post your methods from going from fat to beautiful, clean grease, it will be much appreciated.
