Rendering Bear Fat

[ahawi stick]

I have around 10 pounds of raw fat removed from a black bear. Is the rendering process simply heating the fat in pot and skimming the oil off the top? Thanks for any input.

[sailordad]

not sure how to do it
but with that much lard
i have a funy feeling your about to make a bunch of friends once its rendered 

[Pat B]

You want to heat it and render it down to liquid state(very hot oil  ) but you will skim off the crud that comes to the top and cool the grease enough to strain it then into sealed mason jars. Be very careful because the hot grease can cause severe burns and combust if it gets too hot. You might do it in small batches for safety sake.

[JW_Halverson]

I use a very large cast iron skillet to render out my deer fat.  I dice the fat nice and fine and drop it in the skillet, put the skillet in the oven and set the heat at 200 degrees.  No need to get things screaming hot, that only scorches the fat and lowers it's quality.  I've also been told the better quality fat melts at lower temps and that which melts at higher temps is more likely to go rancid quicker.

With the lower temps it will also be lighter in color.  I learned that the hard way.  I have about 8 lbs of pure white deer tallow and one pound of brown. 

[Sparrow]

Cut it into little 1 inch chunks, put in a pot and turn on enough heat to start it melting,keep the temp as low as possible and render it until the chunks are rendered out and brown.Strain them out let the grease cool until you can strain it through cheese cloth,pack in masons and store in a cool spot. It's a very fine fat.

[ahawi stick]

Thanks Pat, JW,and Sparrow for the info. Pat, I'll take your advice on making small batches. Sailordad, the 10# is only the amount I have on hand, more promised to me 

[JustinNC]

Bear fat is just as good, if not better than hog fat for cooking. Almost hate to hear it used for anything else. Lol