Spring bear season is here and that means one thing… BEAR FAT. Although not all spring bears have much fat on them, some do, and it is an incredible substance that can be used in several different ways. Bear fat can be used for frying (as an alternative to olive oil, etc.), in baking, and for hair and skin health. Rendering bear fat is simple and definitely worth it if you are lucky enough to harvest a bear!
Cook time: 8 hours
Supplies:
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Knife/cutting board
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Crockpot/slow cooker
Directions:
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Trim bear fat so only desirable parts will be used.
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Cube bear fat into small cubes (~2-3 inches in diameter).
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Place cubed bear fat into crockpot/slow cooker.
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Cook on LOW for ~ 8 hours, stirring every 30 minutes or so.
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Once finished rendering, strain bits of fat that are left from liquid.
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Dump liquid fat into mason jars (do not need to be sealed via canning).
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Store in fridge after jarring. The fat will solidify and turn white overnight. Enjoy!
Bear far before trimming and cubing.
Bear fat cut into cubes.
Placing cubes into crockpot.
Rendering down!
Strained pieces of bear fat after being removed from liquid.
Strained liquid.
After being put into mason jar following straining.
Finished product – it will harden when placed in refrigerator overnight!