How to Render Bear Grease
By Gary Lewis
Rendered bear fat makes a product that is all-natural and is a traditional form of bullet and gun lube. Some blackpowder shooters prefer bear grease over any other muzzleloading lube.
Bear grease can be used to turn out flaky biscuits and pie crusts too. The pioneers made good use of bear lard for use in biscuits, pies and doughnuts (cowboys called them bear sign).
The main ingredient, in fact, the only ingredient, is bear fat, and for that you will need one fat bear, preferably at or close to room temperature. Skin the bear within an hour after it is killed and carve out the fat and separate from the meat, taking care to keep the fat clean.
The most abundant and most useful fat is the firm, white belly fat, leaf fat and back fat. Just use the clean, white fat. Discard any fat that appears dark or soft.
1. Wash and chill fat.
2. Preheat oven to 250 degrees (for smaller quantities, render fat on the stovetop).
3. Cut into small pieces (1 inch to 2 inch square).
4. Place 1 cup of fat in roasting pan.
5. Place in preheated oven.
6. When fat begins to melt, add more fat until roasting pan is half full.
7. Render until all is melted, the moisture is cooked off and evaporated (may take an hour).
8. Let cool slightly.
9. Dip liquid from roaster and strain through a triple layer of cheesecloth or food grade filter.
10. Pour liquid into 5- to 10-pound containers. A clean coffee can makes a good container.
11. Cover tightly.
12. Store immediately in a freezer (quick cooling produces a fine lard).
Note: at the end of the process, there will be cracklins left over. Put the cracklins out for the birds.
